Peel the root vegetables and cut them into equal sizes. Place them in a pot with the “aji negro” and smoked pork broth. Bring to a boil, reduce the heat and cook until the roots are tender. Carefully control the doneness of each root—don’t overcook them. Take the roots out as they are cooked and reserve. Reserve the broth.
Coat the cooked yuca with roasted yuca flour. Coat the taro root