Oil down is essentially pieces of cassava or breadfruit simmered in coconut milk and herbs until it becomes a creamy texture. Today I am preparing a straightforward variation with cassava, also known as yucca.
Traditional ingredients include breadfruit cooked with salted fish, salted beef or pigtails, but you may totally vegetarianize or veganize it, as I did here, without sacrificing flavor. This one-pot dish is the epitome of comfort cuisine.
I served this oil down with the simple curried fish recipe. The dinner is elevated to epic levels by the curry sauce.
When purchasing cassava, consider a firm kind that is mold-free. I always buy extra just in case it doesn’t work out if you know what I mean.
Frozen cassava is also a great way to save on prep time if you’re looking to get dinner on the table faster. Look for it in the freezer section of your supermarket.
I added chopped spinach for a nice variation and extra health benefits. Although dasheen bush is traditionally used, it is quite difficult to source where I reside.
You may also love these delicious recipes:
Mashed Cassava and Cassava Pie
Trinidad Saltfish and Tomatoes
Trinidad Buljol and a Story about Nana
Dhal, Rice and Bhagee
Trini Cassava Oil Down with Spinach
Ingredients
- 2 lbs cassava
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 3 cloves garlic, chopped
- Hot pepper to taste
- 2 pimento peppers and/or hot pepper chopped
- 1 tbs green seasoning
- 8 culantro chopped (1/4 cup)
- 2 thyme sprigs
- 3 cups coconut milk
Instructions
- Peel and rinse cassava under cold running water. Cut into 2 inch pieces.
- In a heavy bottomed pot, heat oil over medium heat. Add onions, garlic, hot pepper, pimento pepper, green seasoning, culantro and thyme and cook until the edges are golden brown.
- Add cassava and stir fry for 2 minutes.
- Stir in coconut milk(or coconut block and hot water) and place the whole hot pepper on top. Cover pot and bring to a boil. Immediately reduce heat to low and simmer until the cassava is fork tender, about 40-60 minutes, stirring every 10 mins. If not cooked, add additional coconut milk or water and continue to cook until the liquid has been absorbed and it has a creamy, smooth consistency.
- To finish, stir in chopped bandhania. Keep in mind that it thickens as it cools. Taste and add salt if required. Remove thyme sprigs and pepper before serving.
Video
Notes
Nutrition
