Boil and Fry

Name: Boil and Fry
Yield: Serves 4
Cuisine: Guyanese
Ingredients: ¼ cup (15 g) minced mixed herbs (such as parsley, basil, thyme, or marjoram), green onions, or a combination; 2 garlic cloves, minced; 2 mild chile peppers, such as Hungarian wax peppers, minced, optional; 11 ounces (310 g) yam, cassava, or breadfruit, diced into 1½-inch (4 cm) cubes; 1 green or half-ripe plantain; 3 tablespoons olive oil or canola oil; ¾ cup (150 g) coarsely chopped tomato; ½ onion, chopped; pink or sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This is a popular way of preparing root vegetables in Guyana. The vegetables are first boiled or steamed, and then sautéed with herbs and other aromatic ingredients. For a nice meal, pair it with Eggplant, Hearts of Palm, and Spinach Stew and a slab of Tofish.

Ingredients

11 ounces (310 g) yam, cassava, or breadfruit, diced into 1½-inch (4 cm) cubes
1

Americas
Guyana
Side dish
Caribbean
Vegan
Gluten-free

Method

Boil the yams in salted water until tender. (If using cassava, remember that it contains a toxic compound, so it’s important to cook it fully.)
Meanwhile, steam the plantain in its skin until tender; you can test it by piercing it with a fork.
Heat the olive oil in a large skillet over medium-low heat. Add the onion, tomato, mixed herbs, garlic, and opti