It is time for me to post this fantastic geera cassava recipe. It has been some time that I had this idea to post and I feel that it is the opportune time to post it. As some of you would know by now, if you were on my facebook fanpage, I recently suffered the loss of my mom, one of my cooking mentors, who passed away recently. She gave me a lot of brilliant recipe ideas. It seemed that I could never keep up with her cooking ideas. But because of her I was able to document the cooking of her generation, which she passed on for all to enjoy and reminisce as well.
Though this recipe was not one of her ideas (an idea I got at a luncheon where coast guards were the cooks) it could have easily been. It is creative and seeks to include vegetarians when you have a Geera pork lime. It is truly a recipe to try.
So when others are having their geera chicken or geera pork, next time you (the vegetarian or the one who don’t want any meat at that moment) could be enjoying your geera cassava and not feel left out at all. As I said before, I feel inclusion is very important.
Especially where family is concerned, cooking for everyone to enjoy is a real but easily solved challenge. You just need to be creative in your approach. Life is too short so try to make each other comfortable whether it a simple meal or a family gathering and above all enjoy your Trini food when you come together.
Time for a Geera Cassava Recipe
This geera cassava is very easy to make. I suggest using fresh cassava. And I know most of you already know how to peel a cassava. If you are not sure and want some suggestions on the best way to peel a cassava, visit my past post on “How to Peel a Cassava“. It is a short and visually appealing pictogram showing my favourite method on peeling a cassava.
Before we get into the nitty gritty of the recipe a lot of thought went into doing the measurements due to discussions I had. You would notice two sets of measurements for the two types of cooks we have out there; the ones that need exact measurements down to the last 1/8 tsp, and the other for the seasoned cook that can get by on what I would call my traditional measurements e.g a clove of garlic, a hand of fig. etc and really create a mouthwatering meal.
Now I won’t be doing this all the time because I like people to put themselves into their cooking and prefer sometimes to leave a little room for that. It’s the only way I believe you can grow as a cook.
So the question remains; are you a cook that likes exact measurements or can you get by on traditional measurements? Before the comments start pouring in I am referring to cooking, not baking because that’s a whole cake pan of a conundrum lol 🙂 Now for the recipe.
GEERA CASSAVA
500g (approx. 1 lb) cassava, washed and peeled
4 leaves (2 tbsp) chadon beni
2 tbsp (1 sprig) chive, chopped
2 tbsp (3 large) pimento
2 tbsp (5 cloves) garlic
2 tbsp (1/2 med) onion
1/8 tsp black pepper
2 tbsp geera, divided
1/4 tsp salt
1 hot pepper, quartered
add 1/2 cup water
2 tbsp oil
Boil the cassava and dice.
Blend the chadon beni, garlic, chive, pimento and onion in a food chopper or chop separately.
Note: This is what I was referring to, you can either chop the ingredients then measure or just measure the ingredients (traditional) and blend. Either way you will still get the same result.
Add the seasoning mixture, 1 tbsp of geera powder (roasted cumin powder) black pepper and salt.
Mix thoroughly and set aside.
Heat the oil over medium flame. Add hot pepper and fry for 1 minute.
Note: Keep the kitchen well ventilated. Frying hot pepper releases noxious fumes that can burn your eyes and/ or make you cough or sneeze.
Add the remaining geera powder. Stir and let fry for 2 – 3 minutes.
Add the cassava and stir.
Add the water.
Cover for 3mins. Uncover and let cook for 6 minutes. Adjust salt if necessary. Serve cool.
So, do you measure everything when you’re cooking or do you work with a rough ratio based on the recipe and let you shine through in your cooking? I’m sure it’s some great food for thought lol. Leave a comment if you liked for my geera cassava recipe.
Ah gone 🙂
Will try
Yummy
Thanks for this recipe.not a lover of cassava.but this geera way cause me to wanna try it out soon.
Omg
Wow. Geera cassava? I’m willing to taste this if anyone prepares it.
any recipes for our real cassava pone ps? i live in a country that DON’T have cassava..so what do I use? Yucca is hard to find too..:-)
Cassava is the main ingredient in pone if you can’t find it then you cannot make pone.
Savage
you can use sweet potato instead of cassava
Ohhhh ok
Felix there you go pulling one out of your magic kitchen to stun. Definitely have to try this. Thanks
Nicely done Felix.
Felix, you must have made your Mom smile so much with this website. In her honor and in her memory, I wonder what other “Mom inspired” recipes will you post?
Think of your Mom and smile!
Interesting – will certainly try it
So sorry for the loss of your mum.
Geeta cassava/ yuca sounds yummy. I’ll try it soon
looks great will try
Hi Felix,
First my deepest condolences to you and your family for the loss of your Mom.
This cassava recipe sounds yummy… I will be trying it soon.
Keep up your good work and continue to make your Mom proud.
Thanks Seeta.
Condolences on your mom Felix. I’m sure she is happy you started this blog to share with us what she shared with you (and more) and thus, she lives on.
About the recipe – I’m thinking we could just add enough water after frying the geera to boil the cassava in the stew or is it significantly better to boil it in advance like in the recipe?
I prefer to boil first so you don’t have too much elements in the dish to manipulate at the same time.
Sorry to hear ’bout the lost of your Mum. May she rest in peace. My deepest condolences to you and your family.
Looking forward to trying this geera cassava recipe.
Felix, so sorry to hear of the loss of your dear Mum. Condolences to you and your family. May she rest in Peace.
Thanks for the recipe I will try that
Definitely will try it! Thanks for sharing.
Tried, tasted really good.
I want to make mamie seport can you please let me know how to cook it in a syrup
will check into it when in season.
Felix, so sorry for your loss. Very interesting recipe. I love cassava, so I am definetly going to try it. Did do some green figs and it was delicious.
Keep Smiling