MY TRINI-STYLE BOILED AND FRIED CASSAVA (YUCA)
This is a recipe I have grown up eating. It is like a staple in our country and while there must be many versions out there - this is my simple and tasty version. It is great eaten alone with some ketchup and hot sauce or served with rice, stewed chicken, and a green salad for a complete meal.
Provided by Roxanne J.R.
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 47.6 g, Fat 7.3 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 45.4 mg, Sugar 4.1 g
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