Cassava Oil Down
4 lbs Cassava Cleaned and Cut Small
4 c water
1 c carrots diced
½ c pumpkin diced
1 medium onion chopped
4 cloves garlic minced
6 pimentos sliced
2 tbsp green seasoning
2 tbsp Maggi Naturismo Seasoning
1 pack Maggi Coconut Milk Powder
2 tbsp cooking margarine
6 leaves dasheen bush (optional)
Method
- In a large pot place cassava, carrot, pumpkin and water and allow to come to a boil
- When cassava is soft, pour out some water so that only a small amount covering half the cassava in the pot remains
- Add onion, garlic, pimento and green seasoning. Stir to combine. If using dasheen bush, chop it and add it at this point.
- Season with Maggi Naturismo and add Coconut Milk powder. Turn down the heat and allow oil down to simmer for 20 mins on low heat.
- When everything has cooked down together, add cooking margarine and stir
- Serve hot as a side dish, or even as a vegetarian meal