Pairs well with Curry Cassava
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Curry Cassava
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A delicious and hearty dish made with fresh cassava, spices, and a rich curry flavor, inspired by traditional recipes from Guyana.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- cassava - 2-3 cups (fresh or frozen, peeled and cut)
- vegetable oil - 2.5 tablespoons (for cooking)
- onion - 1 medium (chopped)
- garlic - 1-2 tablespoons (minced)
- cumin seeds - 1 teaspoon (also known as jeera)
- scotch bonnet pepper - 1 (whole, adjust for spice level)
- salt - 1 teaspoon (to taste)
- black pepper - 1/2 teaspoon (to taste)
- curry powder - 2 tablespoons (your favorite brand)
- garam masala - 1 teaspoon (for added flavor)
- water - enough to cover (to cover cassava)
Instructions
- Prepare the Cassava: Peel the cassava, removing the outer skin and any black marks. Cut into manageable pieces.
- Heat the Oil: In a pot, heat the vegetable oil over medium-low heat.
- Sauté Aromatics: Add chopped onion, minced garlic, cumin seeds, and scotch bonnet pepper to the pot. Stir and cook for 3-4 minutes.
- Add Spices: Stir in the curry powder and garam masala, cooking for another 2 minutes to bloom the spices.
- Combine Cassava: Add the prepared cassava pieces to the pot, followed by salt and black pepper.
- Add Water: Pour in enough water to cover the cassava. Bring to a boil.
- Simmer: Reduce heat to a rolling boil and cook for about 25 minutes until the cassava is soft.
- Adjust Seasoning: Taste and adjust salt if necessary. Optionally, add chopped cilantro or shadow benny.
- Serve: Serve hot with roti or enjoy as is.
