Oiled down (also more commonly referred to as ‘oildown’) is one of those truly transcendent West Indian delights. As I wrote, in one of this blog’s first entries:

“Oil Down, is a colloquial Caribbean name for any dish of starchy vegetables cooked in coconut milk until all the milk is absorbed and the ingredients have turned into a creamy mush (or have ‘oiled down’). The two most popular oil downs are breadfruit oil down and cassava oil down. Oil down is really something to experience first-hand, I am not sure that I can convey the creamy, buttery, saltiness that envelops one with each bite. Just trust me, it’s something you want to try for yourself”

It’s taken me ages to get around to making oil down for many reasons. One, breadfruits (the usual main starch in oil down) are not always in season and when they are we usually wait to be gifted them rather than buy. Then, once gifted my mother tends to take possession of them and prefers to roast them, boil them, and/or fry them All of these are valid and very delicious ways to consume a breadfruit and I am definitely -not- complaining. Still, I wanted to try my hand at an oildown, what was a girl to do?

I decided it was time for an alternative approach. Even though I had written that oildown could be made with any starchy provision that was not something I thought -I- would ever do myself. Aiaiaiai, but what is goose must be good for the gander, and I found myself slowly and reluctantly changing my tune. As Emancipation Day drew near again the desire for a good oil down reared its ravenous head, and I decided to bite the bullet. Armed with a recipe from Angostura.com for a meatless Cassava oiled down, I decided I would do this!

The local government here has been trying to encourage cassava production and for this I am glad. Mostly because it means that it can now be found in the frozen section of my neighbourhood supermarket already peeled and cored. Now even though I believe in buying from local farmers markets when it comes to ground provisions any method that I can see what I am getting before I buy it I am all for. Too many times we have bought ground provisions in the market and when you cut it open there are worms or rotten spots that render the useable part of one’s purchase much less than budgeted for (and as a result more expensive in sum). So for the frozen cassava I am eternally grateful.

From Privilege: Cooking in the Caribbean

Cassava (Manioc, yuca, tapioca plant, mandioca, mogo, farine) originated in tropical Brazil. Long irregularly-shaped root – dark brown skin, white starchy flesh. Bitter variety poisonous until cooked. Also used for making laundry starch. Can be made into flour.

Once the cassava was defrosted and chopped (and a few of the inner fibrous veins that still remained removed) the recipe couldn’t have been simpler. And the final result was to die for. It had all the aroma and texture that characterizes oil down. Fragrant theme, buttery creamed coconut sauce, and the cassava? It had been rendered melt in your mouth succulent and tender, and had also absorbed all the aroma and flavour of the coconut sauce.

Meatless Cassava Oiled-Down
From: Angostura.com
Makes 6 servings

INGREDIENTS:
3 lbs cassava
2 tbsp vegetable oil
1 cup chopped onion
4 cloves garlic, chopped
½ hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
3/4 cup fresh chive, chopped
2 tbsp fresh thyme, chopped
3 cups coconut milk
2 tsp Angostura aromatic bitters
1 hot pepper, left whole, optional
15m l tbsp) (1 cooking margarine
3 teaspoons salt

DIRECTIONS:
1. Peel and cut cassava into 2″ lengths, slice the pieces down the centre and remove the coarse inner vein.
2. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme.
3. Sauté until fragrant, about 4 minutes.
4. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
5. Drop in whole hot pepper at this point.
6. Add cooking margarine and salt and stir.

7. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan.
8. Remove whole hot pepper before serving.