Updated: Apr 11, 2020
Herbed Cassava pictured here with Curried Green Pigeon Peas and Fresh Salad.
Cassava is one of those very versatile roots crops and when cooked the right way is very very good for you. I love a good Cassava pie loaded with gooey cheese or made into chips but this version here is definitely one of the cleaner and healthier ways to enjoy this beauty. I hope you enjoy this recipe like I did.
2lb cassava peeled and washed 4 big leaves bandania (shadon beni) 3 garlic cloves 1/4 tsp black pepper 1 tsp salt 2 tbsp oil
Method ●Place Cassava in pot of boiling salted water and cook for 10-15 mins till knife or fork used to test softness slides right through. (Most root crops don't all cook at the same rate so I test all and remove the finished ones and constantly monitor the others and remove them accordingly) ●While cassava is being cooled mince bandania and garlic. ●Cut cooled cassava into cubes. Place saucepan wide enough to hold and toss cassava on medium to high heat add oil. When oil is hot enough toss in garlic and bandania. Stir for a few secs till fragrant. ●Add cassava, salt and black pepper and toss till everything is evenly coated. Serve hot with your fav topping I server it with Curried Green Pigeon Peas and Pig tails. Thanks for joining me for another session of Food Therapy, I hope to see you soon ♥️