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cassava oil down

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’).
Course Side Dish
Cuisine Trinbagonian
Servings 6


  • 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


  • 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