This is a great way to cook yuca as this vegetable by itself is bland. This Yuca Sudada recipe is very popular in Colombia. Serve as a side dish with grilled meats or fish.
Buen provecho
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
Yuca Sudada or Stewed Cassava
Directions
- 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.
- Drain the yuca and save 1 cup of the liquid.
- In the same pot add the hogao, return the cup of liquid you saved and bring to a boil. Cook for 5 minutes.
- Place the yuca on a serving plate and pour the warm mixture over top.
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This was printed from MyColombianRecipes.com
Comments
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Cynthia says
In Guyana, we’d add the boiled cassava to the stew, toss and then serve. I like your method too.
Teanna says
I LOVE Yuca, but it is so hard to find here! I can live vicariously through you and that gorgeous photo!
nora@ffr says
omg erica!!! these look soo delicious.. casava is one of my fav 🙂 m sure gonna prep this soon.. thanx a lot
geevy says
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.
Anonymous says
What about the chicken billion..???
Erica says
Place the chicken bouillon with the water.