Ingredients
Method
- 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.
- 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.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until it begins to soften and turn translucent.
- Add the grated carrots and cook for another 2–3 minutes, just until they begin to soften.
- Add the cassava, garlic powder, onion powder, black pepper, and 1 teaspoon salt. Gently toss until everything is well coated.
- 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. Serve warm.
Nutrition
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
