Stewed cassava

Name: Stewed cassava (Yuca guisada)
Cuisine: Venezuelan
Ingredients: 1.2 kg/2½ lb cassava, peeled and quartered; 10 ml/2 tsp salt; 50 g/2 oz/¼ cup butter, softened; 225 g/8 oz queso blanco (white farmer’s cheese), grated (see Cook’s tip); 225 g/8 oz queso blanco (white farmer’s cheese), grated (see Cook’s tip)

Yuca guisada

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This creamy cooked cassava is bathed in butter and soft cheese, which melts over the hot vegetable to create a simple sauce. This side dish is lovely served with chargrilled meats and salad, or with roast beef or chicken.

Ingredients

1.2 kg/2½ lb cassava, peeled and quartered
10 ml/2

Americas
Venezuela
Colombia
Side dish
Gluten-free
Vegetarian
South America

Method

Place the cassava pieces in a pan with 1.5 litres/2½ pints/6¼ cups water and salt.
Bring to the boil, cover and cook for about 50 minutes, or until fork tender. Test with the point of a knife; it should be tender all the way through and will look