Mashed Yuca With Garlic

Active time: 15 min Start to finish: 1 1/2 hr
Servings: Serves 6.

Ingredients
4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
1 3/4 to 2 1/4 cups hot milk
2 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons salt

Preparation
Trim ends from fresh yuca and peel remainder, removing all javascript:void(0)
Publish Postwaxy brown skin and pinkish layer underneath.

Cut yuca into 3-inch-thick pieces.

Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.

Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.

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Spiced Yuca Chips

Can be prepared in 45 minutes or less.

Ingredients
2 1/2 pounds fresh yuca
(cassava, avaliable at most Hispanic produce markets,)
cut into 4-inch sections
vegetable oil for deep frying
1 tablespoon salt
a pinch of cayenne

Preparation
With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375°F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.

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Beans with Cassava

Ingredients :
1 cup Pinto, rosecoco or borlotti beans, almost cooked
1/2 lb Cassava / manioc or potatoes, cut into chunks
4 Celery stalks, chopped
1 Onion, sliced
Oil
Salt

Method :

• When the beans are almost cooked, add the cassava / manioc or potato chunks and boil for 10 minutes or so until they are all tender.
• While this is happening, heat the oil in a pan and cook the onion gently until it turns golden. Add the celery and let it soften.
• Now drain the beans and cassava / manioc or potatoes and add them to the pan with the onion and celery. Mash the beans and cassava / manioc or potatoes a little, season, and mix everything well.
• Allow the mixture to heat through and blend for 5 - 10 minutes before serving with a green vegetable and piquant sauce such as Kachumbari.

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Cassava Tidbits

1 package Cassava 450 Grams, Grated
1 cup Milk (8 oz)
200 grams sugar
1 teaspoon vanilla

Heat water in steamer till boiling.
Mix ingredients. Cassava should be defrosted.
Put in dish.
Steam for about 20 to 25 minutes until softly set.
Test if cook by dipping a fork or a knife in the middle.
When cooked allow to cool.
Cut into small pieces and roll in dessicated coconut.

Important:
Do not allow mixture to stand in dish. Steam straight away, otherwise ingredients will tend to separate.

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Kappa Cutlet (Cassava Cakes)

Ingredients:
2 teaspoons turmeric
2/3 pound cassava root
2 tablespoons vegetable oil
1 teaspoon mustard seed
2 fresh curry leaves
3 medium onions -- finely sliced
2 whole green chiles -- finely chopped
1 piece fresh ginger -- (1"), finely chopped
1 cup fresh bread crumbs -- generous
oil -- for deep-frying
salt and pepper

Preparation:
eel the cassava root and into small chunks.
1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.

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