MY TRINI STYLE BOILED AND FRIED CASSAVA (YUCCA)

My Trini Style Boiled and Fried Cassava (Yucca) image

Provided by Roxanne J.R.

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Previous Next

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)

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!