Butter Cassava Recipe – A Classic Trini Side Dish
Have you ever tried butter cassava? This creamy, buttery side dish is a must-try for anyone who loves Caribbean flavors. Often called the “Food of Champions,” cassava (also known as yuca) is a staple in Trinidad and Tobago. Let me show you how to make this easy and flavorful cassava salad side that’s perfect for your next meal.
There’s just something about butter cassava that instantly takes me back to family lunches in Trinidad. It’s a dish that brings everyone to the table, whether served alongside stewed chicken or curried goat. The creamy, buttery goodness paired with the subtle earthiness of cassava is simply irresistible.
If you’re new to cassava, you’re in for a treat! This versatile root vegetable is a staple in Caribbean cooking. From refreshing cassava chiller to delectable cassava pone, it’s always been a star in my kitchen. But today, we’re giving it the spotlight with this simple, flavorful butter cassava recipe. Trust me, it’s going to become your go-to side dish!
What is Cassava?
Cassava, also known as yuca, is a staple in Caribbean cooking. It’s one of those ground provisions we can’t live without, along with dasheen, sweet potatoes, and eddoes. These “Foods of Champions” have been a dietary cornerstone for generations, fueling our ancestors and bringing us together at family meals.
But what exactly is cassava? Not to be confused with the ornamental shrub yucca, cassava is a root vegetable that’s starchy and versatile. It’s the base of tapioca (yes, the one in your pudding!) and serves as an excellent alternative to regular potatoes. When cooked and tossed in melted butter with a sprinkle of seasonings, cassava transforms into a dish that’s as nutritious as it is delicious.
Why butter cassava is a must-try
Butter cassava isn’t just another side dish; it’s a game-changer. Unlike my cassava pie, which layers cassava with tomato sauce and requires a little more effort, this recipe is all about ease. There is no baking, no fuss. You just boil, sauté, and enjoy.
Using frozen cassava makes this dish even simpler. Goya is my go-to brand; it’s widely available and cooks up firm yet tender. If you’re using fresh cassava, keep in mind that the boiling time will be longer, and it may soften more during cooking.
How to make butter cassava
Ingredients that shine
This dish is all about letting the simple ingredients do the talking:
- Cassava: The star of the show, providing a soft, starchy base.
- Butter: Adds richness and helps create that creamy texture.
- Carrots: Bring a pop of color and a slight sweetness that balances the dish.
- Seasonings (Garlic powder, onion powder, black pepper, pimento pepper): These add depth and flavor, making each bite irresistible.
Tip: Use a non-stick pot or cast-iron skillet to sauté the butter and carrots. I find that cast iron gives a nice, even heat, and it’s perfect for preventing sticking.
Instructions
- Bring salted water to a boil and add the cassava. Cook until tender (about 8–10 minutes for frozen cassava).
- Strain and let the cassava cool for 5 minutes. Once cool, cube it into bite-sized pieces.
- Melt butter in a pot and sauté the onions till opaque.
- Add the grated carrots to the onions and saute for another 5 minutes.
- Add the cubed cassava, garlic powder, onion powder, and black pepper. Stir until well combined.
- Taste and adjust seasonings as needed. Add more butter if you want a smoother, creamier texture.
- Serve and enjoy!
Tips
- Fresh vs. Frozen Cassava: Fresh cassava works just as well, but takes longer to cook. Cube it before boiling, or cut it up into smaller chunks, but be gentle to avoid breaking it up.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a little butter to revive the texture.
Perfect Pairings
Butter cassava shines as a side dish. Serve it with:
- Curry stew chicken – for a flavorful, saucy main.
- Stew oxtail – to complement the buttery richness.
- Escovitch Fish for a zesty Caribbean twist.
For more side dish inspiration, check out:
Butter cassava is a dish that’s all about simplicity, flavor, and heart. Whether you’re looking for an easy weeknight side or a new way to enjoy ground provisions, this recipe is sure to become a household favorite.
Let me know how it turns out for you in the comments below, and don’t forget to rate the recipe. Happy cooking!
Frequently Asked Questions
Butter cassava is a Trinidadian side dish made by boiling cassava and sautéing it in butter with seasonings. It’s creamy, comforting, and full of flavor.
Yes! Cassava and yuca refer to the same root vegetable. Just don’t confuse it with “yucca,” which is a different (and inedible) plant.
Yep! Swap the butter for a vegan alternative like coconut oil or vegan margarine. It won’t lose any of its creamy charm.
Recipe
Butter Cassava
Ingredients
Method
- Put water to boil with salt
- When boiling, add cassava and boil till tender (about 8 – 10 mins)
- Strain and leave to cool for about 5 mins (or cool enough to touch)
- Cube cassava and set aside
- In a pot melt butter and add grated carrots
- Add cubed cassava to mixture
- Add garlic powder, onion powder and black pepper
- Mix all together
- Taste for seasonings (add more butter if you want a smoother texture)
Where's the recipe?
Hey. It's just above the comments section. At the end of the post.
Potato salad has mayonnaise, frozen peas and carrots combine all with the cubed boiled white potato. Can the same be done with cassava?
Can cassava be made similar to potato salad with mayonnaise etc.?
Yes. You can very much use cassava instead of potato in salad. We do that all the time. I'll have to post share my recipe in a post. lol