Boil and Fry Cassava (Whole 30)

Boil and Fry Cassava is a simple, nutrient-packed, gluten-free, and Whole30-friendly side dish that I grew up eating. Most Americans call this a hash, but we (Guyanese people) call it boil and fry.

Boil and Fry Cassava

Boil and Fry (fried) is the name given to any dish in Guyana where root vegetables are first boiled until fork tender, then sautéed with herbs and spices. That’s pretty much it! It’s nothing fancy; just a quick and simple side dish that is exploding with Caribbean flavors.

It’s the perfect comfort food and takes me back to my childhood every time. Happy Cooking!

Why You’ll Love This Boil and Fry Cassava Recipe

• Nutritious Side Dish or Meal: Although “fry” is in the name, this cassava recipe is not actually fried. When Guyanese people referenced “fried” food, we are usually referring to sautéeing. They are also a great source of vitamin C.
• Easy to Make: Boil and fry is the kind of dish that Caribbean people pull out of thin air and it is beyond yummy.
• Versatile: Boil and fry cassava is simple and versatile. Swap and omit ingredients to make this recipe your own.

What is Cassava?

Cassava, also known as yuca, is a starchy root vegetable that is native to South America. It is a staple in Caribbean cuisine and used to make everything from grits to desserts like this Cassava Pone. It is also a tuber plant, like potatoes and yams.

Cassava can be prepared in the same ways you’d make potatoes: fried, mashed, boiled, roasted, or sautéed.

Ingredients for Boil and Fry Cassava

All you need is peeled and sliced cassava, seasoning, fresh herbs, and veggies.

• Cassava: Peel and cut into 2-inch pieces. (I used frozen)
• Enough water to boil the cassava
• Seasoning: I season the dish with salt and coarse ground black pepper. Black pepper is a key ingredient in boil and fry for me. I love the sharpness of the spiciness of black pepper against the fluffiness of the cassava. This is exactly how my parents made it when I was little and I always add coarse ground black pepper to my boil and fry. It is so yummy.
• Garlic cloves: Grated.
• Plum tomatoes: Diced. (You can swap for two medium tomatoes.)
• Onions: I use thinly sliced yellow onion and green onions.
• Parsley: Finely chop this fresh herb.
• Wiri wiri pepper: Finely chopped seeds removed (skip if you don’t have or sub for a pinch of cayenne pepper).
• Coconut oil: You can also use another oil for cooking, such as avocado oil or vegetable oil.

See recipe card for quantities.

How to Make Boil and Fry Cassava

Boil Cassava

Begin by adding cassava and water to a saucepan and bring to a boil on high heat. Then add 1/2 teaspoon of salt and boil until the cassava is fork-tender and almost translucent.

Remove the cassava from the heat, drain the water, and then set it aside.

Sauté Ingredients

Next add coconut oil to a skillet, frying pan or wok on high heat. When the coconut oil comes up to temperature, add the sliced onions and sauté until the onion is a little brown.

I love to cook my onions first until they are almost brown and crisp. Then I add the tomatoes and other ingredients followed by the boiled cassava and sauté on high heat until everything has a little bit of char or brown bits. I am using frozen cassava which has become my go-to type of cassava.

Add the remaining salt and black pepper and sauté for another minute or two on high heat

Finally, remove from the heat and serve.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.

Tips for the Best Boil and Fry Cassava

• Never consume raw cassava. Cooking the vegetable eliminates the poisonous chemical, hydrocyanic acid. Remove the skin and do not reuse the boiled water.
• Do not overboil the cassava. Otherwise, it will be mushy. It continues to cook when sautéed.
• Fry up the onions and tomatoes before adding the boiled cassava. This helps to build up the flavor.
• The key to a tasty boil and fry is the perfect frying pan. I always use my wok when making boil and fry. You can find a wok like the one I have here.

Recipe Variations

• Herbs: You can use any kind of fresh or dried herbs. Use dried parsley flakes if that’s all you have.
• Tomatoes: Don’t have fresh tomatoes? Use tomato paste instead!
• Seasoning: Swap out fresh onion and garlic for granulated garlic and onion powder.

Frequent Asked Questions