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."
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Ingredients1 h servings 262 cals
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 g fat; 47.6 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition
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