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.
about 1 pound
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.