Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Put the pieces of
Cassava (4 1/3 cups)
in a pot with
Salt (1/2 tsp)
and boiling water and cook till tender, 20-30 minutes. Take a paring knife and go through a thick part of the boiling cassava; if there’s no resistance, it’s fully cooked. Drain and set aside to cool.
Step 2
As the cassava cooks, heat
Olive Oil (2 Tbsp)
in a wide pan over low heat. Add the
Garlic (2 cloves)
and
Onion (1/2)
and cook for a couple of minutes on low.
Step 3
Add
Scallions (1 bunch)
,
Red Bird's Eye Chili Pepper (2)
,
Fresh Parsley (2 Tbsp)
,
Fresh Thyme (2 sprigs)
,
Grape Tomatoes (8)
, and
Freshly Ground Black Pepper (1/4 tsp)
. Stir and cook for 3-5 minutes on low.
Step 4
After the cassava is cool enough to handle, you’ve got to remove the tough string running down the middle of the cassava and discard it. It’s vine-like and tough. Then cut the cassava into bite sized pieces.
Step 5
Now add the pieces of cassava to the pan and stir well. Cook on low until everything is heated through and mixed well – about 4-5 minutes. Taste for salt and adjust. You may cook this on higher heat for a bit longer after adding the cassava to form a slight crust, then serve.
Rate & Review
{{id}}