My Trini Style Cassava (Yucca)

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #500

October 14, 2011



"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.If using fresh cassava/yucca root, peel before boiling."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (387.9 g)
  • Calories 927.9
  • Total Fat - 44.5 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 0 mg
  • Sodium - 613.7 mg
  • Total Carbohydrate - 129.1 g
  • Dietary Fiber - 9.1 g
  • Sugars - 11.8 g
  • Protein - 4.5 g
  • Calcium - 119.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.2 mg

Step 1

Place the cassava/yucca pieces in a large pot and cover completely with water.

Step 2

Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others).

Step 3

NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more.

Step 4

While cassava is boiling, chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl.

Step 5

When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil.

Step 6

When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.

Step 7

The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.

Step 8

Add in the boiled cassava/yucca and stir well to incorporate all ingredients.

Step 9

While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.

Step 10

If it seems a bit dry, add in more oil - but this should not be necessary.

Step 11

Add in salt (to your taste) and stir well to incorporate evenly.

Step 12

Turn off heat and now you are ready eat!

Tips & Variations


No special items needed.

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