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Cooking with cassava

Marion Hart

Cooking with cassava

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Steamed Cassava Pudding and Pickled Pork
1 to 2 lbs of grated rough cassava (rough)
2 tsps of salt
1/4 lb of sugar
4 tbs fat (olive oil/butter)
1 bunch Bajan seasoning
sliver of hot pepper to taste
3 pints boiling water
Mix ingredients together and place in a dish. Place dish in a bay marie (water bath), cover with foil and steam in oven until cooked. Remove foil and allow pudding to brown slightly.
Pickled Pork
2 young finely chopped cucumbers (12 ozs)
4 ozs chopped onion
hot pepper to taste
lime or lemon juice to taste
chopped parsley
salt and pepper to taste
Mix ingredients together. Add additional water if desired. Add cooked pork and allow to sit for at least an hour. Plate steamed pudding and pickled pork and serve.