Roasted Cassava Yuca Asado Food

ROASTED CASSAVA (YUCA ASADO)

Steps:

• In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
• Preheat oven to 400 degrees F.
• In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
• Add yuca and toss to coat.
• Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
• Sprinkle with lime juice, toss, and serve.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE

Steps:

• Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
• Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
• Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.

YUCCA (CASSAVA) PANCAKES

Steps:

• Combine all ingredients except oil.
• Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
• Brown on both sides, then drain on paper towels. Serve warm.

CASSAVA BALLS

Steps:

• Combine the cassava, onion, and herbs; lightly beat the egg and add to the cassava mixture and combine until smooth.
• Form mixture into small balls.
• Lightly fry the balls in the cooking oil, over medium temperature, until golden brown.
• NOTE: A finely chopped fresh chili pepper or a clove of minced garlic can be used instead of the herbs.