My Trini Style Boiled And Fried Cassava Yuca Recipes

YUCA FRITA (FRIED CASSAVA)

Steps:

• In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
• Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ - inch strips.
• Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
• Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.

MY TRINI STYLE BOILED AND FRIED CASSAVA (YUCCA)

Steps:

• Place the cassava/yucca pieces in a large pot and cover completely with water.
• Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others).
• NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more.
• While the cassava/yucca is boiling, prep other ingredients.
• Chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl.
• When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil.
• When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.
• The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
• Add in the boiled cassava/yucca and stir well to incorporate all ingredients.
• While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.
• If it seems a bit dry, add in more oil - but this should not be necessary.
• Add in salt (to your taste) and stir well to incorporate evenly.
• Turn off heat and now you are ready eat!

FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE

Steps:

• Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut cassava in ½ x 2 inches (1.5 x5 cm).
• Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
• cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
• Serve with Huancaína Sauce as an appetizer.
• Huancaína Sauce:.
• Place chili in a blender. Pour milk and blend.
• Sauté onion with garlic in oil until cooked.
• Add this mixture to blender together with the cheese.
• While blending add oil until a creamy sauce is obtained.

MY TRINI-STYLE BOILED AND FRIED CASSAVA (YUCA)

Steps:

• 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.