About two years ago, I asked someone from Guyana Heritage to reach out to me and if they had a recipe for curry cassava. Cooking for her and her siblings while her grandmother is growing up in the countryside of Guyana. I was confused because I had never heard of food. Through some research I found that the same dishes are also typical in Trinidad, perhaps being prepared in different ways. But that too lost time.
You need it…
2 tablespoons of vegetable oil
1 onion 1 (slice)
8 cloves of garlic (Almost chopped)
3/4 tbsp cumin seeds (Gera)
1 Scotch Bonnet Pepper (slice)
1 tbsp Caribbean green seasoning
2 tablespoons of curry powder
3 pound cassava (chunk)
3/4 tbsp salt
1/2 tsp black pepper
1 tablespoon garam masala
3-4 cups of water
option – 2 tablespoons of chopped chadong beni (culantro) or coriander
Note! If you’re making this recipe gluten-free, check out the complete list of ingredients to make sure you meet the requirements for a gluten-free diet. We recommend following the video below to provide more information about the recipe. For example, we’ll explain why I used Scotch Bonnet Pepper, how Wiri Wiri Peppers are used in Guyana, and how to use Frozen Cassava.
*Service to 5 people as a side dish
I used fresh cassava. This was peeled, removed and cubated into chunks. The video below explains it.
In a deep pot, heat the oil over medium heat and add the onion, garlic, scotch bonnet pepper and cumin seeds. Lowers heat.
After 3 minutes, add the Caribbean green seasonings, stir and continue cooking for 2 minutes, then add curry powder.
After adding curry powder, you must continue cooking over low heat, so that the spices that make up the curry powder are fully bloomed.
4-5 minutes later (If that starts to stick, add a little more oil)Add the prepared cassava fragments to the pot. Mix well to coat.
It’s time to increase the heat to medicine/high and add salt, black pepper and garam masala. If you want to add Anchar Masala instead, that works.
Pour in water, bring to a boil, cook on the flames, so that they are inside, until the cassava pieces are soft, and start to fall apart.
Pay attention to the water level and add more if necessary. As explained in the video tutorial, you have the option to either dry this curry dish slightly or cook it in gravy, especially if you’re just like me and enjoying it. Sadati.
In about 25 minutes, the cassava needs to be fully cooked, resulting in thick gravy. It’s time to taste and adjust the salt to your taste. Finish with chopped chadong veneer or coriander (Not this time).
