Butter Cassava Recipe – A Classic Trini Side Dish

Butter cassava is a simple Caribbean side made with tender cassava tossed with butter, grated carrots, and a few seasonings until everything is coated and gets a little color. Growing up in Trinidad and Tobago, cassava was a regular part of the table, and this is an easy way to turn it into a flavorful side dish.

Butter cassava takes me right back to family lunches in Trinidad. Cassava was a regular on the table, whether served alongside stewed chicken, curried goat, or another Sunday lunch favorite.

What is Cassava?

Cassava, also known as yuca, is a starchy root vegetable commonly used in Caribbean cooking. It’s one of our ground provisions, along with dasheen, sweet potatoes, eddoes, and other root vegetables.

Cassava has a mild flavor and a firm, starchy texture when cooked, which makes it a good substitute for potatoes in many dishes. It’s also the root used to make tapioca. For this recipe, the cassava is boiled until tender, then tossed with butter, carrots, and seasonings until lightly browned.

Why I like making butter cassava

Unlike my cassava pie, which takes a little more prep and goes into the oven, butter cassava is an easy stovetop side. The cassava is boiled until tender, then tossed with butter, grated carrots, and seasonings in a skillet.

I often use frozen cassava because there’s no peeling or cutting to do beforehand. Goya is the brand I usually buy, and I add it straight from the freezer to the boiling water. Fresh cassava works just as well, so use whichever you have available.

How to make butter cassava

Ingredients

You only need a handful of ingredients to make this simple cassava side:

• Cassava: Fresh or frozen cassava works. I often use frozen because it can go straight from the freezer into the boiling water.
• Butter: Coats the cassava and adds richness as it cooks in the skillet.
• Onion: Finely chopped onion is sautéed in the butter first to add flavor before the carrots and cassava go in.
• Carrots: Grated carrots add a little sweetness and color without overpowering the cassava.
• Seasonings: Garlic powder, onion powder, black pepper, and salt keep the seasoning simple and let the cassava remain the main flavor.

Tip: Use a large non-stick or cast-iron skillet so you have enough room to gently toss the cassava without breaking it up.

Instructions

1. Boil the cassava. Bring a large pot of salted water to a boil. Add the cassava and cook until fork-tender, about 15–20 minutes. Frozen cassava can go straight into the boiling water without thawing.
2. Drain and cut. Drain the cassava and let it cool until comfortable to handle. Remove the tough fibrous core from the center, then cut the cassava into bite-sized pieces.

3. Sauté the onion. Melt the butter in a large skillet over medium heat. Add the onion and cook until it begins to soften and turn translucent.

4. Add the carrots. Stir in the grated carrots and cook for another 2–3 minutes, just until they begin to soften.

5. Add the cassava and seasonings. Add the cassava, garlic powder, onion powder, black pepper, and salt. Gently toss everything together until the cassava is well coated.

6. Finish cooking. Cook for another 3–5 minutes, gently tossing occasionally, until the cassava is heated through and picks up a little color. Taste and adjust the salt as needed. If you prefer your cassava softer and more buttery rather than on the drier side, add a little more butter as it cooks.
7. Serve warm.

Tips for making butter cassava

• Fresh or frozen cassava: Either works for this recipe. Frozen cassava can go straight from the freezer into the boiling water. Whichever you use, cook it until fork-tender, then remove the tough fibrous core before cutting it into bite-sized pieces.
• Adjust the texture: I like to start with 2 tablespoons of butter. If you prefer your cassava softer and more moist rather than on the drier side, add a little more butter while tossing it in the skillet.
• Don’t overcook it: The cassava should be tender but still firm enough to hold its shape when you toss it with the carrots and seasonings.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little butter to bring back some moisture.

What to serve with butter cassava

Butter cassava works especially well with saucy Caribbean mains. Serve it alongside curry stew chicken, stewed oxtail, or escovitch fish, with the cassava soaking up some of the sauce or gravy on the plate.

If you’re putting together a larger Caribbean meal, you can also pair it with other sides like black-eyed peas and rice, corn pie, or macaroni pie.

Frequently Asked Questions

Looking for more ways to cook cassava? Check out my collection of sweet and savory cassava recipes for more ideas.

If you make this butter cassava, let me know how it turned out in the comments and leave a recipe rating. I’d love to hear whether you like yours a little drier or more buttery and soft.

Recipe

Renee Robley

Butter Cassava

5 from 1 vote

Tender cassava tossed with butter, grated carrots, onion, and simple seasonings. An easy Trinidad-style side dish made with fresh or frozen cassava.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Side Dish

Cuisine: Caribbean

Calories: 338

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 1/2 pounds cassava fresh peeled or frozen
• Salt for boiling
• 2 tablespoons butter
• 1/4 cup onion finely chopped
• 1 cup grated carrots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt plus more to taste
• Pimento pepper finely chopped, optional, to taste

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Method

 

1. Bring a large pot of salted water to a boil. Add the cassava and cook until fork-tender, about 15–20 minutes. Frozen cassava can go straight into the boiling water without thawing.
2. Drain the cassava and let it cool until comfortable to handle. Remove the tough fibrous core from the center, then cut the cassava into bite-sized pieces.
3. Melt the butter in a large skillet over medium heat. Add the onion and cook until it begins to soften and turn translucent.
4. Add the grated carrots and cook for another 2–3 minutes, just until they begin to soften.
5. Add the cassava, garlic powder, onion powder, black pepper, and 1 teaspoon salt. Gently toss until everything is well coated.
6. Cook for another 3–5 minutes, gently tossing occasionally, until the cassava is heated through and picks up a little color.
7. Taste and adjust the salt as needed. Serve warm.

Nutrition

Calories: 338kcal

Notes

• Fresh or frozen cassava works for this recipe. Frozen cassava does not need to be thawed before boiling.
• Remove the tough fibrous core from the center of the cassava after boiling and before cutting it into pieces.
• For softer, moister cassava, add a little more butter while tossing it in the skillet. Use less additional butter if you prefer your cassava on the drier side.
• Pimento pepper is optional. If using it, add it with the onion.

Recipe Printed From ThisBagoGirl.com

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