Yield: 4 Servings
Cassava - 3 lbs
Lemon Infused Coconut Oil - 1/2 cup
Onion - 1 cup (finely chopped)
Garlic - 1/8 cup (finely chopped)
Pimento Pepper - 1/2 cup (finely chopped)
Scotch Bonnet Pepper - 1 tbsp (finely chopped)
Fine Thyme - 4 sprigs
Chadon Beni/Culantro - 1/4 cup (finely chopped)
Scallions - 3/4 cup (finely chopped)
Salt - to taste
Black Pepper - to taste
Tomato - 1/2 cup (diced)
Peel and cut cassava into 2 inch cubes.
Wash and submerge in boiling water.
Allow to cook until tender (about 15 minutes).
Strain, remove inner root at the core and set aside.
Heat a sauté pan over medium heat.
Once heated, add lemon infused coconut oil.
Add onion, garlic, pimento, scotch bonnet and thyme.
Allow to cook until translucent and the ends begin to turn brown.
Add cassava and mix until all the cassava is fully coated.
Allow to cook for another 5 minutes, stirring occasionally.
Add scallions, chadon beni, salt and black pepper.
Turn heat off and mix in tomatoes.