- 1 1/2 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
- 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.
- De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic.
- 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.
06/01/2019
recipepes.com
my trini-style boiled and fried cassava (yuca), recipe
PT15M
PT1H
5
455 calories
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