My Trini-Style Boiled and Fried Cassava (Yuca) recipe

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Ingredients

1 ½ pounds yuca (cassava) roots, peeled and chopped
5 ripe Roma tomatoes
1 onion, cut in strips
4 cloves garlic, chopped, or to taste
salt to taste
3 tablespoons vegetable oil

Nutrition Info

261.6 calories
carbohydrate: 47.6 g
cholesterol: : -
fat: 7.3 g
fiber: 3 g
protein: 2.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 45.4 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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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