1 medium yucca
4 cups of water
1 teaspoon of salt
2 garlic cloves
Fried Pepescas (diminute salty fish) or pork rinds (to taste)
1 green pepper
1 onion (sliced)
¼ teaspoon of oregano
Cut the cassava into large pieces and boil them in water with salt and garlic. Remove from the heat once they are soft, then cut into smaller pieces and fry. Fry the pepescas (or pork rinds) over low heat and cook well.
To create the “curtido” chop the cabbage, carrots, onions and green peppers and place them in boiling water for a few minutes, remove the water and add vinegar, salt and oregano.
Serve hot, first the cassava (yucca) then “el curtido” and top with the pepescas or pork rinds. You may add pususa salsa as well.
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