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INGREDIENTS
2 lb. fresh Cassava
From 3-4 cloves garlic, crushed
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup milk
Chopped cilantro for garnish
Serves about 4 people as a side dish and takes about 50 minutes.
GARLIC MASHED CASSAVA
DIRECTIONS
Peel the cassava, be sure to remove all the skin and dark veins. The Cassava flesh should be completely white.
Cut in half lengthwise and then in thirds.
Place the cassava and the garlic in a pot and cover with cold water.
Boil for 25-30 minutes or until the cassava is very tender.
Strain them and put them back in the pot.
Add butter, salt, pepper and half a cup of the milk to the pot.
Mash all the ingredients and combine, add as much of the remaining milk as you would like.
Garnish with cilantro and serve immediately.
What is a Cassava?
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EAT ST. MAARTEN
RESTAURANTS A TO Z
RESTAURANTS BY CUISINE
WHAT IS IT?
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COOK ST. MAARTEN
RECIPES A TO Z
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