Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of Latin America! Yuca Sudada, or Stewed Cassava, is not just a recipe—it's a celebration of flavor, tradition, and comfort that will warm your soul and leave you craving more. This hearty dish transforms the humble cassava into a spectacular meal that's both simple to prepare and incredibly delicious, making it a must-try for anyone looking to explore authentic Latin American cuisine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 pounds cassava (yuca), peeled and cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by thoroughly washing and peeling the cassava, carefully removing any tough outer skin and woody core. Cut the cassava into uniform chunks approximately 2-3 inches in length to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and chopped bell pepper to the pot, stirring continuously to prevent burning. Cook for an additional 2 minutes until the vegetables release their aromatic flavors.
- Sprinkle cumin over the vegetables, stirring to distribute the spice evenly. Season with salt and pepper according to your taste preferences.
- Carefully add the cassava chunks to the pot, arranging them in a single layer if possible. Pour the vegetable broth over the cassava, ensuring that the liquid covers about two-thirds of the cassava pieces.
- Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and let the cassava simmer, stirring occasionally to prevent sticking, for approximately 35-45 minutes.
- Check the cassava for doneness by piercing with a fork. The pieces should be tender and easily break apart, but not mushy. The liquid should have reduced and thickened slightly.
- Once cooked, remove from heat and let the stew rest for 5 minutes to allow flavors to meld together.
- Serve hot, garnished with freshly chopped cilantro. The stew can be accompanied by rice, salad, or as a standalone dish.
Tips
- Cassava Preparation is Key: Always remove the woody core and tough outer skin completely to ensure a tender, enjoyable texture.
- Size Matters: Cut your cassava chunks uniformly to guarantee even cooking throughout the dish.
- Don't Rush the Sautéing: Take your time caramelizing the onions and developing deep flavors before adding other ingredients.
- Liquid Level is Crucial: Ensure the broth covers about two-thirds of the cassava chunks for optimal moisture and flavor infusion.
- Low and Slow is the Way to Go: Simmer the stew gently to allow the cassava to become perfectly tender without falling apart.
- Fresh Herbs Make a Difference: The cilantro garnish isn't just decoration—it adds a fresh, bright note that elevates the entire dish.
- Let it Rest: Allowing the stew to sit for a few minutes after cooking helps the flavors meld and develop even more depth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
