RECIPE
11 INGREDIENTS5 STEPS40MIN

Caribbean Twice-Cooked Cassava

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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This is a simple yet delicious one-pot dish, great on its own or as a side to meat or fish.

40MIN

Total Cooking Time

11

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 1/3 cups
Cassava , peeled
I used frozen
1/2
Large Onion , diced
2 cloves
Garlic , diced
2
Scallions , chopped
2
Red Bird's Eye Chili Pepper
(optional)
2 Tbsp
2 sprigs
8
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
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Directions

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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 (2) , 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.

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