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.
Course Whole30
Cuisine Guyanese
Keyword boil and fry, boil and fry cassava, boil and fry cassava recipe, boil and fry recipe, guyanese boil and fry, guyanese boil and fry cassava
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 360kcal
Author Althea Brown
Equipment
Wok
Ingredients
1.5lbsof Cassavapeel and cut into 2 inch pieces (I used frozen)
Enough water to boil the cassava
1teaspoonof salt
1/4teaspoonof coarse ground black pepper
4clovesof garlicgrated
1cupof plum tomatoesdiced (can swap two medium tomatoes)
1small yellow onionthinly sliced
2green onionsthinly sliced
1tablespoonof parsleyfinely chopped
1wiri wiri pepperfinely chopped seeds removed (skip if you don't have or sub for a pinch of cayenne pepper)
2tablespoonscoconut oil or other oil for cooking
Instructions
Add cassava and water to a saucepan and bring to a boil on high heat
Add 1/2 teaspoon of salt and boil until the cassava is fork tender and almost translucent
Then remove from the heat, drain from the water and set aside
Next add coconut oil to a skillet, frying pan or wok on high heat
When coconut oil comes up to temperature add the sliced onions and sauté until the onion is a little brown
Then add the tomatoes and other fresh herbs
Continue to sauté until the tomatoes are soft then add the cassava
Add the remaining salt and black pepper and sauté for another minute or two on high heat