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Boil and Fry Cassava

Cassava boiled until fork tender, then sautéed with fresh herbs and veggies.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Whole30
Cuisine: Guyanese
Servings: 4 Servings
Author: Althea Brown


  • 1.5 lbs of Cassava peel and cut into 2 inch pieces (I used frozen)
  • Enough water to boil the cassava
  • 1 teaspoon of salt
  • ¼ teaspoon of coarse ground black pepper
  • 4 cloves of garlic grated
  • 1 cup of plum tomatoes diced (can swap two medium tomatoes)
  • 1 small yellow onion thinly sliced
  • 2 green onions thinly sliced
  • 1 tablespoon of parsley finely chopped
  • 1 wiri wiri pepper finely chopped seeds removed (skip if you don't have or sub for a pinch of cayenne pepper)
  • 2 tablespoons coconut oil or other oil for cooking


  • Add cassava and water to a saucepan and bring to a boil on high heat
  • Add ½ 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
  • Finally remove from the heat and serve