A Delicious Mash-up

Cassava/yucca plays a huge part in Caribbean cuisine especially in South America and it is my favourite ground provision. It is also one of those starches that works well for both sweet and savoury preparations. There is nothing quite like a warm thick slice of sweet cassava pone spiced with cinnamon and nutmeg. Some people add freshly ground black pepper for a kick... okay, I am getting distracted here. Back to these patties.

This is a mash-up of boiled, mashed cassava and frizzled salt fish seasoned with sautéed aromatics - onions, garlic, fresh herbs and hot peppers. The full recipe including cooking notes are here. These patties work as a snack or brunch-type food. Be sure to serve it with some hot pepper sauce, hot sauce or sour.

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Guyana @ 50 - Boil 'N Fry

"Boil 'N Fry" is a two-step cooking method employed in Guyana to cook a variety of dishes, especially ground provisions (root vegetables). The vegetables are peeled, cut into large chunks or left whole and boiled in salted water. Once drained, they are fried (sautéed) with aromatics and fresh herbs such as onions, garlic, tomatoes, thyme, celery, parsley and hot peppers.When cooked this way, root vegetables are enjoyed as breakfast, lunch or dinner meals. They often are, and can be eaten alone, or be accompanied by meat or seafood dishes. Fried "sautéed" salt fish is a regular accompaniment.

Boil 'N Fry Cassava ©Cynthia Nelson

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Back With a Favourite Breakfast

It was not like me to disappear unannounced but it happened and I apologise. It was one of those situations where you missed a scheduled posting and then it stretched into a longer period of time. I ditched Facebook and Twitter for the same period of time too. I ain't gonna lie, though I missed you, I enjoyed being away :-)) But I am back and slowly getting into the rhythm of blogging again.

The MY FOOD Project has been ongoing behind the scenes but the interviews will continue to be posted effective from next week Wednesday.

Today I am sharing with you one of my all-time favourite ground provisions - cassava (aka yucca). This is the veggie version, it can also be cooked with salt fish. Yum! This method of preparation is called 'boil & fry'. The cassava is first peeled and boiled then 'fried' really meaning a sauté. I did something a little different  this time around - I let the tomatoes cook low and slow until they became pulpy and sauce like. I also wanted the flavour of garlic to be more pronounced so instead of crushing and finely chopping, I grated the garlic making it a paste. Add it (the garlic paste) the same time with the tomatoes so that it can cook through well. The recipe is here, just leave out the salt fish.

Talk to you again, soon!

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Cassava Patties

June's edition of the newsletter - TASTESMONTHLY features creamy cassava, seasoned and prepared two ways using ground meat. Both versions are types of patties - one is stuffed and the other combines the two ingredients. Each is equally delicious.

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Have a great week!

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Boil & Fry: A Caribbean-cooking technique

Boil & Fry is a two-step method of cooking that is used in certain countries in the Caribbean. It is very popular in my birth country, Guyana, particularly when cooking ground provisions. The boiling is self-explanatory but the "frying" really refers to a saute. Read more about Boil & Fry here.

Of all the ground provisions that can be boiled and fried, cassava and green plantains are my favourites. They work great for a savoury breakfast, lunch or dinner.

Sometimes I like my boil and fry plain - meaning just the cassava or plantain with lots of onions, herbs and tomatoes and sometimes I prefer the deluxe version. The deluxe version for me is when my "fry" includes salt fish. So good!

Fried (sauteed) salt fish or smoked herring are two much-loved side dishes that accompany many ground provision meals and they work great with boil and fry.

Boil & Fry Cassava with Salt Fish

INGREDIENTS

• 2 pounds cassava
• Water
• Salt to taste
• 3 tablespoons oil
• 1 cup diced onions
• Minced hot pepper to taste
• 1/2 cup diced tomatoes
• 2 cloves garlic, crushed
• 1 tablespoon chopped fresh herbs (thyme, marjoram, parsley)
• 1 heaped cup flaked, de-salted salt fish (you can use smoked herring too)
• 1/4 cup sliced green onions (white & green parts)

DIRECTIONS

1. Peel cassava, cut into large pieces and put into pot with water that covers the cassava. Cover the pot, place on high heat and bring to a boil. When the pot comes to a boil, add salt to taste.
2. Cook cassava until it cracks and a knife inserts easily. Drain, shaking off excess water.
3. Heat oil in a pan until very hot.
4. Add onions and saute for 1 minute; add hot pepper, tomatoes, garlic, herbs and salt to taste. Saute for 2 minutes.
5. Add salt fish and toss to mix and let cook for 1 minute.
6. Add cassava, reduce heat to medium low and toss with salt fish and aromatics to ensure that the cassava is properly coated.
7. Let cook for 4 - 5 minutes.
8. Sprinkle and stir in green onions, remove pan from heat and serve as is.
9. If the boil and fry was made plain, serve with sauteed salt fish, smoked herring, fried fish or serve as is.

NOTE

You can make this recipe using green plantains, sweet potatoes, yams, eddoes or a combination of ground provisions.

Enjoy!

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