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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.

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Mashed Cassava and Cassava Pie

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Coconut Curry Fish / Fish Curry and Cassava Oil Down is the ultimate Comfort Food!

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Trini Cassava Oil Down with Spinach

Oil down is essentially pieces of cassava 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 salted fish, salted beef or pigtails, but you may totally vegetarianize or veganize it, like 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. Frozen cassava is also a great way to save on prep time if you're looking to get dinner on the table faster. 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.

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Course: dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Trinidadian

Keyword: cassava oil down, oil down, spinach and cassava oil down

Prep Time: 10

Cook Time: 45

Servings:

Calories: 417kcal

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.