My Trini-Style Boiled and Fried Cassava (Yuca) recipe
All Recipes Side Dish Vegetables Tomatoes
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 caloriescarbohydrate: 47.6 gcholesterol: : -fat: 7.3 gfiber: 3 gprotein: 2.3 gsaturatedFat: 1.2 gservingSize: -sodium: 45.4 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions My Trini-Style Boiled and Fried Cassava (Yuca)
Directions
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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.