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 ⅛ 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.
500g (approx. 1 lb) cassava, washed and peeled
4 leaves (2 tbsp) chadon beni
2 tablespoon (1 sprig) chive, chopped
2 tablespoon (3 large) pimento
2 tablespoon (5 cloves) garlic
2 tablespoon (½ med) onion
⅛ tsp black pepper
2 tablespoon geera, divided
¼ teaspoon salt
1 hot pepper, quartered
add ½ cup water
2 tablespoon oil
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.
Note: Keep the kitchen well ventilated. Frying hot pepper releases noxious fumes that can burn your eyes and/ or make you cough or sneeze.
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 🙂