Meatless Cassava Oil Down

“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 become creamy (or have ‘oiled down’).

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Course Side Dish

Cuisine Trinbagonian

Servings 6

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
1 tbsp cooking margarine
3 teaspoons salt

Instructions

Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein.
3 lbs cassava
In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme.
2 tbsp vegetable oil, 1 cup chopped onion, 4 cloves garlic, ½ hot pepper, 2 large pimento peppers, 3/4 cup fresh chive, 2 tbsp fresh thyme
Sauté until fragrant, about 4 minutes.
Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
3 cups coconut milk, 2 tsp Angostura aromatic bitters
Drop in whole hot pepper at this point.
1 hot pepper
Add cooking margarine and salt and stir.
1 tbsp cooking margarine, 3 teaspoons salt

Keyword oildown