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)


  1. In a large pot place cassava, carrot, pumpkin and water and allow to come to a boil
  2. When cassava is soft, pour out some water so that only a small amount covering half the cassava in the pot remains
  3. Add onion, garlic, pimento and green seasoning. Stir to combine. If using dasheen bush, chop it and add it at this point.
  4. 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.
  5. When everything has cooked down together, add cooking margarine and stir
  6. Serve hot as a side dish, or even as a vegetarian meal