Grains/Starches

 

Cassava with Coconut Milk

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Ingredients
  

  • 2 large cassavas, each about 12 inches long
  • 2 large ripe tomatoes, chopped (or 1 cup canned tomatoes chopped)
  • ½ to 1 can of coconut milk (use less for a lower fat content)
  • ½ cup chopped onion
  • ½ cup celery, finely chopped (5” long celery)
  • ½ cup sweet pepper, finely chopped (Bell, pimento or mini peppers)
  • 2 scallions chopped
  • 3 garlic cloves, finely chopped (1 ½ tbsp minced)
  • 1 tsp lime juice
  • Salt to taste
  • Pepper to taste
  • 1 tsp vegetable oil
  • 1 heaping tbsp chopped basil leaves, culantro leaves, or cilantro leaves
  • 1 whole habanero pepper, and/or other hot pepper to taste (optional)

Instructions
 

  • Peel and cut the cassava into small pieces.
  • Heat pot over medium heat.
  • Tip: Keep a 1/2 cup of water handy and add about 1 tablespoon to pot if the oil is drying out. This will prevent the seasoning from burning.
  • When the pot is hot, add vegetable oil and lower hear slightly to medium low.
  • Add onions and stir gently for 2 minutes until translucent.
  • Add the sweet peppers and celery and stir gently for 2 minutes
  • Add chopped garlic and stir gently for 1 minute.
  • Add chopped tomatoes (and basil and culantro if desired) and stir for another minute.
  • Add the coconut milk, cassava, hot pepper, 1 whole habanero pepper*. *To get the flavor of the habanero pepper without the heat, make sure the pepper does not burst, so stir gently.
  • Raise the heat to bring mixture to a light boil, then gently stir, cover and lower heat to simmer until breadfruit or cassava is tender (use a fork to stick through it). Cooking time depends on how large or small you cut the pieces - 15 to 30 minutes.
  • Remove the habanero pepper when the cooking is done.

Notes

Pairing:  Eat with stew beans or dhal, and/or cooked vegetables or a salad.