Cassava saute

1 lb cassava, peeled and cut into 3-inch pieces
2 onions, sliced
2 tbs vegetable oil
2 cloves garlic, chopped
2 pimento peppers, seeded and cut into strips
1/2 congo pepper, seeded and chopped
1/4 cup each chopped fresh celery and parsley
2 tbs fresh thyme
Place cassava into a pot. Cover with water, add a pinch of salt and boil until tender, 20-25 minutes. Drain and cool.
Cut cassava into one-inch pieces, split in half and remove center fibre.
In a large non-stick frying pan heat oil and all onion, peppers and garlic. Saute until fragrant. Add cassava and toss until the cassava pieces become coated with the onion and garlic mixture.
Add fresh herbs and season with salt and freshly ground black pepper. Continue cooking over a medium heat, scraping the bottom of the pan to prevent sticking. Cook for ten minutes or until cassava pieces are golden in colour.
Taste and adjust seasonings.
Serves four to six.