Growing up, ground provision was something that was always on the menu at least once of twice a week. My grandmother would simply boil sweet potato, regular potatoes, dasheen and sometimes cassava for us to eat with our meals. When I first came across Buttered Cassava, it was a real treat for me and the flavor was amazing. So the only thing left to do now is share the recipe with you all.
Butter Cassava is a very popular side in Trinidad. You can find it in many restaurants, and food places around the country. So tasty and easy to make, I’m sure you will enjoy it just as much as we do.
Cassava also known as Yuca is a great ingredient in this dish. It’s low carb and absorbs the flavours of the butter and seasonings so well to create a tasty side. I’m sure you can retreat this recipe with potatoes or even taro, but cassava is the provision of choice.
Choosing your Cassava
In Trinidad you can purchase fresh cassava easily in the market or the grocery. However, I’m not a fan of cleaning cassava and I’m so grateful for the many frozen options out there. All I have to do is open a pack, boil the cassava and I’ve got little clean up.
Butter or Dairy Free Spread
I love the flavor of butter, but I know many people out there can’t have dairy. So for this recipe your can substitute the butter for a dairy free butter alternative such as Hostess from CGA Caribbean or Becel Brand butters. These give the dish a great flavor and a vegan option.
Once you’ve gathered all your ingredients. It’s time to start cooking!
Pair this recipe with our Callaloo and Balsamic Chicken Legs for a great Lunch or Dinner.
- 1lb Cassava (frozen)
- 1 cup grated carrots
- 1/2 small onion, chopped
- 1 large clove garlic chopped
- 3 tbsps butter or dairy free butter alternative
- Pinch of dried parsley
- Salt and pepper to taste
- Add the frozen cassava to a pot of water and boil until tender. About 15 - 20 minutes.
- Once cassava is cooked, drain and let cool until you can handle easily without buying your hands. Cut into cubes and set aside.
- In a large skillet, over medium high heat, heat butter, add garlic, onion and carrots, sauce for a minute or two until fragrant and onions are translucent.
- Add the cassava and toss to coat the cassava in the butter and the veggies are evenly combined. Cook for a minute or two until the butter in absorbed, season with salt and pepper to taste, then remove from heat and serve.
Try making it vegan by using a dairy free butter instead.