My Trini Style Cassava (Yucca) Recipe

Ingredients

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1 1/2 pounds cassava or yucca root (can use freshly peeled or frozen)
1 medium onion
4-5 garlic cloves (depending on taste)
5 roma tomatoes (very ripe)

3 tablespoons vegetable oil
Pinch of salt
Water to boil cassava/yucca

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 by Step Method

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.