Everyday meals
Grilled cassava
Cassava pieces brushed with garlic butter and grilled for a tender inside and a golden crust. A traditional side dish for grills and fish on the island.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
546 kcal per serving
- Protein
- 3.6 g
- Carbohydrates
- 91.4 g
- of which sugars
- 4.4 g
- Fat
- 17.3 g
- of which saturated fat
- 11.3 g
- Fiber
- 4.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the cassava, removing the brown skin and the thin pink layer beneath, then cut it into pieces about 8 cm long.
- Split each piece lengthways and remove the tough fibrous core if it is hard.
- Cook the pieces in boiling salted water for 20 minutes, until tender when pierced with a fork.
- Drain them and let them cool for a few minutes.
- Melt the butter with the crushed garlic and parsley in a small saucepan.
- Brush the pieces with the garlic butter and grill over medium-high heat in a pan or on a grill for 3 to 4 minutes per side, until golden.
- Serve hot with a drizzle of garlic butter.
Variations and tips
Oil version. Replace the butter with olive oil for a lighter version.
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St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
Original Ecomely recipe.