Cassava is my favorite provision of all time. It is one of the most versatile provisions that appears in great dishes like soups, fries, fufu and pone. Butter Cassava is a simple but extremely delicious side dish you can prepare to have with your favorite meat or legume. Cassava that has been boiled perfectly is creamy and hearty with a very subtle, sweet flavor. The addition of butter adds a layer of luxuriousness to the texture of the boiled cassava.
Some people like a very mushy butter cassava that’s similar to creamy mashed potatoes. I prefer something with some more structure and bite to it which makes it a sturdier side dish to pair with something meaty or saucy.
No matter your preference, butter cassava is an amazing but easy dish to prepare.
Butter Cassava
Ingredients
- 3lbs peeled cassava (de-cored removed and cut into 2″ pieces)
- 3 qtz water
- 5 cloves garlic (minced)
- 6 sprigs fine thyme
- 6 tbsp unsalted butter
- salt & black pepper (to taste)
Method
- Bring water to a rolling boil in a large pot then add a pinch of salt.
- Add cassava to the pot then boil approximately 20 to 25 minutes or until fork tender.
- Drain water from cassava and remove from pot.
- Add butter to the pot then sauté the garlic for 1 minute.
- Add cassava and thyme to the pot then toss.
- Season with salt and black pepper to taste.
- Enjoy!
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