My Trini-Style Boiled and Fried Cassava (Yuca)

My Trini-Style Boiled and Fried Cassava (Yuca)

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.

Active Time
15 mins
Total Time
60 mins
Yield
6 servings

How to Make It

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

Ingredients

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

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