My Trini-Style Boiled and Fried Cassava (Yuca)
"This is a recipe I have grown up eating. It is like a staple in our country and while there must be many versions out there - this is my simple and tasty version. It is great eaten alone with some ketchup and hot sauce or served with rice, stewed chicken, and a green salad for a complete meal."
Added to shopping list. Go to shopping list.
Ingredients1 h servings 262
Original recipe yields 6 servings
- Place yuca in a large pot over medium heat; cover completely with water. Bring to a boil; cook until a little more than fork-tender, about 30 minutes. Drain in a colander.
- De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic.
- Heat oil in an iron pot over medium-high heat. Add the tomatoes, onion, and garlic. Cook and stir until tomatoes break down and onions are soft and translucent, 3 to 5 minutes. Stir in the boiled yuca. Cook, breaking apart the yuca with a spoon, until mixture is semi-smooth and semi-chunky, about 7 minutes. Season with salt; stir well.
Per Serving: 262 calories; 7.3 47.6 2.3 0 45 Full nutrition
ReviewsRead all reviews 1