11 INGREDIENTS • 5 STEPS • 40MINS

Caribbean Twice-Cooked Cassava

Name: Caribbean Twice-Cooked Cassava
Total time: PT2400.0S
Yield: 4
Ingredients: 2 pound Cassava; 2 tablespoon Olive Oil; 1/2 Onion; 2 clove Garlic; 1 bunch Scallion; 2 Red Bird's Eye Chili Pepper; 2 tablespoon Fresh Parsley; 2 sprig Fresh Thyme; 8 Grape Tomatoes; 1/2 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper

Recipe

This is a simple yet delicious one-pot dish, great on its own or as a side to meat or fish.

Add to plan

Save

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

This is a simple yet delicious one-pot dish, great on its own or as a side to meat or fish.

40MINS

Total Time

$1.88

Cost Per Serving

Ingredients

Servings

4

us / metric

4 1/3 cups

Cassava, peeled

I used frozen

2 Tbsp

Olive Oil

1/2

Large Onion, diced

2 cloves

Garlic, diced

1 bunch

Scallion, chopped

2 scallions per 4 servings

2

Red Bird's Eye Chili Pepper

optional

2 Tbsp

Chopped Fresh Parsley

2 sprigs

Fresh Thyme

8

Grape Tomatoes, halved

as needed

Salt

as needed

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

416

Fat

9.0 g

Protein

10.0 g

Carbs

80.5 g

Add to plan

Caribbean Twice-Cooked Cassava

Save

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

step 1

Put the pieces of Cassava (4 1/3 cups) in a pot with Salt (as needed) 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 Scallion (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 (as needed). 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.

Watch Full Video