Boil & Fry Cassava


1.5 lbs of Cassava, peel and cut into 2 inch pieces (I used frozen)

Enough water to boil the cassava

1 tsp of salt

1/4 tsp of coarse ground black pepper

4 cloves of garlic, grated

1 cup of plum tomatoes, diced (can swap two medium tomatoes)

1 small yellow onion, thinly sliced

2 green onions, thinly sliced

1 tbsp of parsley, finely chopped

1 wiri wiri pepper, finely chopped seeds removed (skip if you don't have or sub for a pinch of cayenne pepper)

2 tbsp coconut oil or other oil for cooking


Add cassava and water to a saucepan and bring to a boil on high heat

Add ½ teaspoon of salt and boil until the cassava is fork tender and almost translucent

Then remove from the heat, drain from the water and set aside

Next add coconut oil to a skillet, frying pan or wok on high heat

When coconut oil comes up to temperature add the sliced onions and sauté until the onion is a little brown

Then add the tomatoes and other fresh herbs

Continue to sauté until the tomatoes are soft then add the cassava

Add the remaining salt and black pepper and sauté for another minute or two on high heat

Finally remove from the heat and serve

Filed in: Caribbean, Potatoes