Ingredients
Method
- Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it's peeled and deveined before use.
- Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
- After 3 minutes, stir in green seasoning and cook for 2 more minutes.
- Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
- Add the cassava chunks, stirring thoroughly to coat with the spiced mixture.
- Turn heat to medium-high, add salt, pepper, and garam masala.
- Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes.
- Monitor liquid and add water if necessary.
- Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
Notes
If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.