Colombian Cassava Confection

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Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

I first encountered this little cake in a bar in Cartagena on the Colombian national day. I noticed a plate of little nondescript squares sitting on the bar. The man I asked about them muttered something that seemed to have no consonants. Eventually, I got him to write down enyucado, which literally means en-yuca-ed. And there’s no denying that. Or that enyucados are not only delicious bar snacks but also a fine dessert. The coconut is typical of this former slave-worked coast. The underlying cake ingredients as well as the aniseed hispanify the basic raw material, grated cassava, which is as American as apple pie. Actually more so.


  • Butter for the brownie pan
  • pounds cassava, peeled and finely grated
  • 1 cup sugar
  • 6 ounces white cheese (queso blanco or queso del país), grated
  • 1 tablespoon butter, melted
  • 1 cup coconut milk (see Note)
  • 2 teaspoons aniseeds
  • 2 tablespoons heavy cream


  1. Preheat the oven to 350 degrees and butter the inside of a 6-cup brownie pan.
  2. Whisk together the grated yuca, sugar, grated cheese, and butter. Then work in the coconut milk.
  3. Rub the aniseeds together in your hands to release their aroma. Then stir them into the yuca mixture. Finally, stir in the heavy cream and continue stirring until you have a smooth dough.
  4. Turn the dough into the brownie pan and bake in the oven for 40 minutes, or until nicely browned. Cut into squares and serve.

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