Recipes
CASSAVA OIL DOWN
Courtesy Chef Kervel Edwards
Ingredients
3 lb cassava washed, peeled, centre stem removed, cut in chunks
3 onions med dice
2 head onions (chives)
4 cups coconut milk
5 oz butter
1 bundle med dasheen bush chopped
4 pimentos fine dice
1 tsp saffron powder
Salt to taste
1 cup fish stock
1/2 cup white wine
1 whole hot pepper for taste (don’t allow the pepper to burst in the pot, take out before dish is completed cooking)
2 tsp vegetable oil
Directions
- Melt the butter in a large pot. Add the onions, garlic, chive, celery and dasheen bush. Saute for a few minutes.
- Add 2 tsp oil. Add the cassava and toss to coat with the vegetable mixture.
- Add the coconut milk, pimento peppers, saffron powder, fish stock, wine and salt to taste. Mix well.
- Cover and let cook until the cassava is tender and the sauce is thick. You may need to keep adding some more stock for the cassava to cook through.
- Taste and adjust seasoning if necessary. Serve.
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