Cassava, also known as yucca, can be found at many Asian or Latino markets. Paired with ripe plantains and coconut milk, this hearty side is naturally sweet and creamy.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Medium pot with lid
- Large spoon
- Fork or potato masher
Peel fresh cassavas with a sharp knife, or thaw frozen ones completely. Cut them into large chunks.
Place cassava in a pot, and add water until the cassava is half covered. Bring to a boil; cover tightly, and cook for 10 minutes.
Stir in the plantain, coconut water, coconut milk, and salt. Bring to a boil. Then, reduce heat to low. Simmer uncovered until cassava is soft and water absorbed, 20 to 25 minutes. Stir a few times.
Mash them to desired smoothness, and serve warm.
For faster cooking, look for grated cassava in the freezer section of Asian or Latino markets. Omit steps 1 and 2.
Substitution Tip: In place of all or some of the cassava, try sweet potatoes, taro root, breadfruit, carrots or parsnips.