My Trini Style Boiled And Fried Cassava Yuca Recipes

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.

Steps:

• Skin the yuca using a potato peeler or a knife.
• Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
• Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
• There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
• Cut the half chunks into smaller fry-shaped pieces.
• Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
• Add salt and dip in ketchup.