Home' Trinidad and Tobago Guardian : March 4th 2017 Contents A26 life
guardian.co.tt Saturday, March 4, 2017
Also called cassava, this root vegetable is a
wonder food for its nutritional benefits (it's
loaded with fibre and minerals), versatility,
and of course, its delicious taste.
For me, this is the epitome of the root vegetable.
Through the years of studying local cuisine and devel-
oping recipes, it has always struck me how wonderful
cassava really is.
In my Learn to Cook class, I make a dish called
crushed cassava with lemon parsley gremolata. It's
essentially mashed cassava with butter and milk and
the flavour brightened up with a mixture of fresh
chopped parsley, crushed garlic and lemon zest. It
is always a winner and students leave loving it, even
the conservative ones. What surprises me the most
are the number of people who simply eat cassava
peeled and boiled.
No specific recipes are needed to prepare cassava.
It can be peeled and cut into strips, deep fried for
cassava fries and enjoyed with a chadon beni pes-
to. Or it can be sautéed with aromatics of peppers,
garlic and onions for a delicious side dish, or made
into fritters. It is great in an oildown in the absence
of breadfruit. It can be crushed with butter and milk
and baked for a cassava pie.
It is also the main ingredient in cassava pone, sticky,
crusty and dark around the edges, slightly chewy---
now, who can resist that!
CREAMED CASSAVA WITH
LEMON PARSLEY GREMOLATA
2 lbs cassava
1/2 cup milk
2 tbs butter
For the Gremolata:
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
Boil cassava in lots of water for about 20 to 30 minutes,
until very soft.
Drain and remove inner core.
Heat milk with butter. Add to drained cassava. Crush
cassava until creamy.
Add gremolata and stir. Serves 4 to 6
2 lbs cassava, boiled and drained
1 tbs chopped garlic
1/3 cup olive oil or vegetable oil
2 tbs lime juice
salt and pepper to taste
2 tbs chopped chadon beni
Remove inner vein from cassava. Cut into two-inch
lengths and place in a shallow baking dish.
Heat oil in a small saucepan. Add garlic and lime, salt
and pepper. Sauté for a few minutes more, but do not
brown the garlic.
Add chadon beni, stir. Pour mixture on to cassava,
covering all the cassava with the pieces.
Preheat broiler and place cassava under broiler.
Broil until hot and edges are browned.
Serves 4 to 6
1 lb cassava
1 dried coconut meat only or 2 cups freshly
1/4 lb peeled pumpkin, grated
1 cup granulated sugar
2 tbs butter
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp black pepper
1/4 cup water
Preheat oven to 350F.
Peel cassava and grate finely.
Finely grate coconut.
Combine cassava with coconut and pumpkin.
Add sugar and stir.
Rub in butter, then add spices.
Stir together well.
Add bitters and stir.
Add water, just to moisten.
Mixture should be very thick but not slack
Press into a well greased 9 X 9 inch baking
Bake for about 30 minutes until golden.
Makes one pone or nine pieces.
GRILLED CASSAVA WITH
LIME GARLIC SAUCE
1 lb ground beef
2 tbs fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbs vegetable oil
1 tsp paprika
1 onion, chopped
2 cloves garlic minced
1 green bell pepper, chopped
8 ozs tinned tomatoes
1 tsp dried oregano
10 green olives, chopped
Season beef with thyme, salt and pepper.
Heat oil in a sauté pan, add paprika and cook until oil is
coloured. Then add onion, garlic, and pepper, sauté for
a few minutes more,.
Add beef and stir well; cook for a few minutes, then
add tomatoes and oregano.
Simmer for about 15 minutes, stirring occasionally.
Taste and adjust seasonings, add olives and turn off heat.
1 lb cassava
6 tbs butter
2 tbs cornstarch
1 tsp baking powder
1/2 cup grated Parmesan cheese
salt to taste
12 banana leaf squares 11 X 11 inches, softened
Boil the cassava in lots of water until very soft.
Drain, remove inner core, and crush with a potato mash-
er. Do not use a processor.
Add butter and combine. Add eggs and mix well in be-
tween additions; you can use a hand mixer here.
Add cornstarch, baking powder, cheese, and salt to taste.
Place about 2 tbs cassava onto an oiled banana leaf,
and gently spread with a spoon.
Now place abut 1 tbs filling onto the cassava.
Fold the leaf over and press. Fold the banana leaf like
a package, and tie either end with a piece of string, like
a piece of candy.
Heat water in a large pot, place steamer insert into
pot and place tamales on top. Cover and steam for 20
to 30 minutes.
You can use shrimp in place of the beef; in which case,
cook shrimp just for a few minutes, then chop.
#4 Elizabeth Street,
(Off Roona Street, via St. Andrews Avenue)
Cocoyea Village, San Fernando,
comprising 6,224 sq. ft. freehold land
Bids are invited for the above property
Interested parties can call 471-9009 or 471-8899
Monday to Friday 8:00am to 3:00pm
for further information
Bid forms can be collected at any branch of TECU Credit Union.
Only bids submitted on the approved form will be accepted.
The mortgagee does not bind itself to accept the highest or any other bid.
Sealed bids are to be deposited in the box provided at:
TECU Credit Union
Southern Main Road
Unsuccessful bidders will not be acknowledged.
The property is being sold:
• subject to all outstanding rates and taxes;
• 'as is' without any responsibility of the vendor to provide statutory
approvals, surveying data or warranty on its suitability for use for any
other purpose; and
• subject to any existing tenancies, occupancy or encroachments how
ever created or formed.
Bids Close promptly at 3:00pm on
Wednesday 15th March, 2017
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