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On chilly Brazilian evenings I like to serve our small group this simple recipe. I added harissa, the Tunisian spice blend, to the stew to spice it up, but any pepper sauce will do.


Recipe Summary test

15 mins
1 hr 10 mins
1 hr 25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 25 minutes to 1 hour.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned, about 10 minutes. Drain bacon slices on paper towels.

  • Drain and mash the yuca. Heat olive oil and canola oil in a stockpot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add mashed yuca, water, salt, and harissa. Bring to a boil, reduce heat, and simmer until stew is thickened, 20 to 30 minutes.

  • Insert an immersion blender into the stew and puree until smooth. Crumble bacon into the stew and stir in watercress. Turn off heat, cover, and let rest for a few minutes. Serve warm.

Cook's Notes:

Omit salt if using vegetable stock instead of water if desired.

Feel free to use kale instead of watercress.

Use a pressure cooker to cook the yuca if you have one.

Nutrition Facts

318 calories; protein 9.7g; carbohydrates 64.4g; fat 3.6g; cholesterol 3.3mg; sodium 494.1mg. Full Nutrition