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| My Trini-Style Boiled and Fried Cassava (Yuca) |
"This is a recipe I have grown up eating. It is sort of a staple in our usa and while there ought to be many variations obtainable - this is my simple and engaging model. It is notable eaten by myself with a few ketchup and warm sauce or served with rice, stewed chook, and a green salad for an entire meal."
Ingredients :
- 1 half pounds yuca (cassava) roots, peeled and chopped
- five ripe Roma tomatoes
- 1 onion, reduce in strips
- four cloves garlic, chopped, or to flavor
- salt to flavor
- 3 tablespoons vegetable oil
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Place yuca in a massive pot over medium heat; cover completely with water. Bring to a boil; cook dinner until a bit extra than fork-gentle, approximately half-hour. Drain in a colander.
- De-seed tomatoes and cut into eight pieces each. Place in a bowl with onion and garlic.
- Heat oil in an iron pot over medium-high warmness. Add the tomatoes, onion, and garlic. Cook and stir till tomatoes smash down and onions are smooth and translucent, 3 to 5 minutes. Stir within the boiled yuca. Cook, breaking apart the yuca with a spoon, till mixture is semi-smooth and semi-chunky, approximately 7 minutes. Season with salt; stir properly.
Notes :
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