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  • Complexity: medium


  • 3 lb cassava washed, peeled, centre stem removed, cut in chunks
  • 3 onions med dice
  • 2 head onions (chives)
  • 4 cups coconut milk
  • 5 oz butter
  • 1 bundle med dasheen bush chopped
  • 4 pimentos fine dice
  • 1 tsp saffron powder
  • Salt to taste
  • 1 cup fish stock
  • 1/2 cup white wine
  • 1 whole hot pepper for taste (don't allow the pepper to burst in the pot, take out before dish is completed cooking)
  • 2 tsp vegetable oil


  1. Melt the butter in a large pot. Add the onions, garlic, chive, celery and dasheen bush. Saute for a few minutes.

  2. Add 2 tsp oil. Add the cassava and toss to coat with the vegetable mixture.

  3. Add the coconut milk, pimento peppers, saffron powder, fish stock, wine and salt to taste. Mix well.

  4. Cover and let cook until the cassava is tender and the sauce is thick. You may need to keep adding some more stock for the cassava to cook through.

  5. Taste and adjust seasoning if necessary. Serve.

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