My Trini Style Boiled And Fried Cassava Yuca Recipes
MY TRINI STYLE BOILED AND FRIED CASSAVA (YUCCA)
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.
Provided by Roxanne J.R.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the cassava/yucca pieces in a large pot and cover completely with water.
- 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).
- 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.
- While the cassava/yucca is boiling, prep other ingredients.
- 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.
- 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.
- When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.
- The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
- Add in the boiled cassava/yucca and stir well to incorporate all ingredients.
- While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.
- If it seems a bit dry, add in more oil - but this should not be necessary.
- Add in salt (to your taste) and stir well to incorporate evenly.
- Turn off heat and now you are ready eat!
Nutrition Facts : Calories 392.5, Fat 10.9, SaturatedFat 1.5, Sodium 29.1, Carbohydrate 71.6, Fiber 4.4, Sugar 6.1, Protein 3.4
FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE
Make and share this Fried Cassava (Yuccas) With Peruvian Huancaina Sauce recipe from Food.com.
Provided by Chef jaggerbowie897
Categories Peruvian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut cassava in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
- cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place chili in a blender. Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
Nutrition Facts : Calories 98.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 30.3, Carbohydrate 5.3, Fiber 0.3, Sugar 2.1, Protein 14.5
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