Trini boiled & fried cassava

Yield:

4 Servings

INGREDIENTS

Cassava - 3 lbs

Lemon Infused Coconut Oil - 1/2 cup

Onion - 1 cup (finely chopped)

Garlic - 1/8 cup (finely chopped)

Pimento Pepper - 1/2 cup (finely chopped)

Scotch Bonnet Pepper - 1 tbsp (finely chopped)

Fine Thyme - 4 sprigs

Chadon Beni/Culantro - 1/4 cup (finely chopped)

Scallions - 3/4 cup (finely chopped)

Salt - to taste

Black Pepper - to taste

Tomato - 1/2 cup (diced)

METHOD

1. Peel and cut cassava into 2 inch cubes

2. Wash and submerge in boiling water

3. Allow to cook until tender (about 15 minutes)

4. Strain, remove inner root at the core and set aside

5. Heat a sauté pan over medium heat

6. Once heated, add lemon infused coconut oil

7. Add onion, garlic, pimento, scotch bonnet and thyme

8. Allow to cook until translucent and the ends begin to turn brown

9. Add cassava and mix until all the cassava is fully coated

10. Allow to cook for another 5 minutes, stirring occasionally

11. Add scallions, chadon beni, salt and black pepper

12. Turn heat off and mix in tomatoes

13. Enjoy!

By Foodie Nation

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