Step 1

Put the pieces of Cassava (2 pound) in a pot with Salt (1/2 teaspoon) and boiling water and cook till tender, 20-30 minutes. Take a paring knife and go through a thick part of the boiling cassava; if there’s no resistance, it’s fully cooked. Drain and set aside to cool.

Step 2

As the cassava cooks, heat Olive Oil (2 tablespoon) in a wide pan over low heat. Add the Garlic (2 clove) and Onion (1/and cook for a couple of minutes on low.

Step 3

Add Scallion (1 bunch), Red Bird's Eye Chili Pepper (2), Fresh Parsley (2 tablespoon), Fresh Thyme (2 sprig), Grape Tomatoes (8), and Freshly Ground Black Pepper (1/4 teaspoon). Stir and cook for 3-5 minutes on low.

Step 4

After the cassava is cool enough to handle, you’ve got to remove the tough string running down the middle of the cassava and discard it. It’s vine-like and tough. Then cut the cassava into bite sized pieces.

Step 5

Now add the pieces of cassava to the pan and stir well. Cook on low until everything is heated through and mixed well – about 4-5 minutes. Taste for salt and adjust. You may cook this on higher heat for a bit longer after adding the cassava to form a slight crust, then serve.