Meatless Cassava Oiled-Down

1.5 kg (3 lbs) fresh cassava
30ml (2 tbsp) vegetable oil
250ml (1 cup) chopped onion
4 cloves garlic, chopped
1/2 hot pepper, seeded and minced, optional
2 large pimento peppers, seeded and chopped
180ml (3/4 cup) fresh chive, chopped
30ml (2 tbsp) fresh thyme, chopped
750ml (3 cups) coconut milk (or from coconut milk powder)
10ml (2 tsp) Angostura® aromatic bitters
1 hot pepper, left whole, optional
15ml (1 tbsp) cooking margarine
3 tsp salt

Peel and cut cassava into 2" lengths, slice the pieces down the centre and remove the coarse inner vein. In a large heavy skillet heat oil, add onions, garlic, pepper, pimentos, chive and thyme. Sauté until fragrant, about 4 minutes. Add the coconut milk and Angostura® aromatic bitters and bring mixture to a boil, lower heat and add cassava.
Drop in whole hot pepper at this point.
Add cooking margarine and salt and stir. 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. Remove whole hot pepper before serving.
Serves 6 – 8