Meatless Cassava

INGREDIENTS:
3 lbs cassava
2 tbsp vegetable oil
1 cup chopped onion
4 cloves garlic, chopped
½ hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
3/4 cup fresh chive, chopped
2 tbsp fresh thyme, chopped
3 cups coconut milk
2 tsp Angostura aromatic bitters
1 hot pepper, left whole, optional
15m l tbsp) (1 cooking margarine
3 teaspoons s

DIRECTIONS:

1. Peel and cut cassava into 2″ lengths, slice the pieces down the centre and remove the coarse inner vein.
2. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme.
3. Sauté until fragrant, about 4 minutes.
4. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
5. Drop in whole hot pepper at this point.
6. Add cooking margarine and salt and stir
7. Cover mixture and simmer for about 25 to 30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil in the pan.
8. Remove whole hot pepper before serving.

Makes 6 servings