Butter Cassava is a traditional Trinidadian recipe for the classic accompaniment of boiled cassava finished with garlic and thyme fried in butter. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Butter Cassava.
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Here is a Trinidadian recipe that prepares cassava (yucca) in a similar manner to potatoes. This is an excellent accompaniment to stew meat.
Ingredients:
4 small cassava tubers washed and peeled
4 garlic cloves
4 sprigs of thyme
4 tbsp unsalted butter
Method:
To prepare the cassava, cut into rounds, cut each round in half then remove the fibrous core. Bring a large pan of water to a rolling boil. Season liberally with salt, then add the cassava pieces. Return to a boil and cook for 15-20 minutes, until tender.
Crush, peel and finely chop the garlic. Remove the leaves from the sprigs of thyme and chop finely.
After about 20 minutes, check that the cassava is fork tender.
Melt your butter in a large frying pan. Once the butter has melted add the garlic and fry for a few minutes until the garlic is no longer raw. Drain and add the boiled cassava, breaking any large pieces into bite-sized chunks. Add the minced thyme then toss gently to coat.
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