Yuca Sudada or Stewed Cassava
This is a great way to cook yuca as this vegetable by itself is bland. This yuca recipe is very popular in Colombia. Serve as a side dish with grilled meats or fish.
Ingredients
(4 Servings)
1 pound frozen yuca
4 cups water
½ teaspoon salt
1 chicken bouillon tablet
¼ teaspoon sazon Goya con Azafran
1 cup hogao
Directions
1. In a large pot, add the water,chicken bouillon, salt and bring to a boil. Add the yuca then reduce the heat to medium and cook about 15 minutes or until fork tender.
2. Drain the yuca and save 1 cup of the liquid.
3. In the same pot add the hogao, return the cup of liquid you saved and bring to a boil. Cook for 5 minutes.
4. Place the yuca on a serving plate and pour the warm mixture over top.
Note: I would like to thank Pocky from Pass the Pocky for giving me the Lovely Blog Award.
{ 6 comments… read them below or add one }
In Guyana, we’d add the boiled cassava to the stew, toss and then serve. I like your method too.
I LOVE Yuca, but it is so hard to find here! I can live vicariously through you and that gorgeous photo!
omg erica!!! these look soo delicious.. casava is one of my fav
m sure gonna prep this soon.. thanx a lot
wow we have a lot of cassava here in iloilo and we just don’t know what to make use of it beside our traditional method. this recipe is sure a hit.
What about the chicken billion..???
Place the chicken bouillon with the water.