Yuca Guisada

Stewed Yuca

Preparation info

  • Difficulty


  • 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These fried Yuca Guisada is served more in homes than in restaurants. Like potatoes, it is served with soups and meats alongside white rice and salad.


  • 2 pounds peeled yuca*, fresh or frozen
  • 2 tablespoons salt
  • 1 chicken bouillon cube


  • 4 tablespoons oil
  • cups thinly sliced onion
  • 1 cup thinly sliced tomato
  • 1 tablespoon mashed garlic
  • 1 tablespoon minced cilantro
  • 1 chicken bouillon cube
  • 1 teaspoon color* or saffron powder
  • ½ teaspoon pepper
  • ¾ cup chicken stock


  1. If using fresh yuca, quarter it lengthwise. Cut each piece of yuca lengthwise again and then cut into 2-inch chunks.
  2. Place the yuca in a medium pot with 6 cups of water, the salt and bouillon cube. Cover, bring to a boil and cook until fork tender, about 30 to 35 minutes. Prick with a knife and it should go all the way in very easily; it will look almost undone on the edges. Set aside.
  3. FOR THE GUISO: In a large sauté pan over medium heat, place the oil, onion, tomato, garlic, cilantro, bouillon cube, color and pepper; cook for 12 minutes. Add the chicken stock, cook for 5 minutes more.
  4. Drain the yuca and add it to the guiso pan; gently mix it all together. Cover and cook over low heat for 5 minutes.
  5. Serve.