My Trini Style Boiled and Fried Cassava (Yucca)

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“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.”

Ingredients Nutrition


  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!

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