Cassava root also called yuca is very popular in Guyana like many tropical countries, often replacing the potato as the main source of carbohydrates. However, it has more food energy than any other food except perhaps sugar cane. It is native to Guyana, Brazil and has been part of the Caribbean diet for hundreds of years by the native Amerindians. This is not a sweet dish, and can be eaten with sada roti. The very popular Caribbean Pepper Pot dish is made with Cassareep from the Cassava. Cassava makes a wonderful side dish and Guyanese often eat it for breakfast. Just like a potato, it can be seasoned to taste.
- 8 cups water
- 2 lbs cassava, peeled and cut into 2″ cubes
- ½ cup vegetable oil or coconut oil
- Step 1 Bring salted water to a boil. Add cassava pieces and simmer until tender but not mushy, 10 to 12 minutes. Drain and remove any stringy parts from the cassava.
- Step 2 Heat oil in frying pan until hot. Add cassava and sauté over medium heat until very lightly golden, turning often to brown evenly.
- Step 3 Add seasonings such as garlic, onion, pepper, cumin to taste. Drain on paper towels and serve hot.