Put the pieces of Cassava (2 pound) in a pot with Salt (1/2 teaspoon) 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.
As the cassava cooks, heat Olive Oil (2 tablespoon) in a wide pan over low heat. Add the Garlic (2 clove) and Onion (1/2) and cook for a couple of minutes on low.
Add Scallion (2), Red Bird's Eye Chili Pepper (2), Fresh Parsley (2 tablespoon), Fresh Thyme (2 sprig), Grape Tomatoes (8), and Freshly Ground Black Pepper (1/4 teaspoon). Stir and cook for 3-5 minutes on low.
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.
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.