Trinidad Cassava Oil Down Recipes

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!