My Trini Style Boiled And Fried Cassava (yucca)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs cassava (can use freshly peeled or frozen) or 1 1/2 lbs yucca root (can use freshly peeled or frozen)
• 1 medium onion
• 4 -5 garlic cloves (depending on taste)
• 5 roma tomatoes (very ripe)
• 3 tablespoons vegetable oil
• salt
• water (to boil cassava or yucca root)

Recipe

• 1 place the cassava/yucca pieces in a large pot and cover completely with water.
• 2 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).
• 3 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.
• 4 while the cassava/yucca is boiling, prep other ingredients.
• 5 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.
• 6 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.
• 7 when the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. stir these regularly for the next 3-5 minutes.
• 8 the onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
• 9 add in the boiled cassava/yucca and stir well to incorporate all ingredients.
• 10 while incorporating, try breaking apart the cassava/yucca even more with your spoon. the end product should be semi-smooth, semi-chunky.
• 11 if it seems a bit dry, add in more oil - but this should not be necessary.
• 12 add in salt (to your taste) and stir well to incorporate evenly.
• 13 turn off heat and now you are ready eat!