Boiled Yuca (Boiled cassava)
Ingredients:
1 medium yucca
4 cups of water
1 teaspoon of salt
2 garlic cloves
Pepescas or pork rinds (to taste)
¼ cabbage
1 carrot
1 green pepper
1 onion (sliced)
¼ teaspoon oregano
Procedure:
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. 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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2 Responses to Boiled Yuca (Boiled cassava)
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Me parece demasiado ajo para la cantidad de yuca. El ajo debe usarse como un condimento y no para darle sabor a ajo a las comidas. Too much garlic for the amount of cassava. Garlic is to be used as seasoning, never as a flavor changer. Me parece que la receta del curtido no debe tener cebolla ni chile verde. Simplemente debería ser repollo picado con un poco de zanahoria rallada en vinagre de frutas. La cebolla curtida se puede hacer por separado. Aqui falta la receta para hacer la salsita de tomate que es la misma que se usa para comer con las pupusas. Pork rinds might not be the proper term. These are called “chicharra” in El Salvador. Use cubes of pork meat with fat and deep fry them until crusty. These are called “greaves” in El Salvador. Pour a generous amount of tomato sauce, the same sauce for the “pupusas”. Bon Appetit.
For garlic in El Salvador is not only used as a condiment, but also used to ingest food, produce gases. Bean Talk Yourself, cassava if you cook without garlic and eat… I embotan