Cassava Oil-Down #TastyTuesdays | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with easier availability.

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture and sweetness.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme provides a similar aromatic quality.

Peel and chop cassava into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced carrots, bell peppers, and pimento peppers; cook for another 3-4 minutes.

Stir in cassava pieces and mix well with the vegetables.

Pour in coconut milk and enough water to cover the cassava.

Add thyme, bay leaves, and scotch bonnet pepper; season with salt and black pepper.

Bring to a boil, then reduce heat to low and cover the pot.

Simmer for 30-40 minutes, or until cassava is tender and flavors meld.

Remove scotch bonnet pepper before serving to reduce heat, if desired.

Garnish with chopped green onions and a squeeze of lime juice before serving.

Cooking Techniques

Spice Level: