Salads
Ensalada de Yuca
The Quirky Foodster Team
Ingredients
- 600g (1 1/3 lb) cassava (yuca), peeled and cut into chunks
- 1 small red onion, finely sliced
- 1 tomato, diced
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1/2 tsp salt
- Fresh coriander, chopped, to garnish
Method
- Boil the cassava chunks in salted water for 15–20 minutes until fork-tender. Drain well and remove the fibrous central core.
- While still warm, cut the cassava into bite-sized pieces and place in a large bowl.
- Add the red onion and tomato.
- Whisk the olive oil, vinegar and salt, then pour over the salad and toss gently.
- Garnish with coriander and serve warm or at room temperature.
Introduction: A hearty cassava (yuca) salad served warm or at room temperature, common at family gatherings across Rio Muni.
Cultural Background: A hearty cassava (yuca) salad served warm or at room temperature, common at family gatherings across Rio Muni. Boiled cassava is tossed with a sharp vinaigrette and vegetables, turning an everyday staple into a dish suitable for entertaining.
Storage: Refrigerate for up to 2 days.
Reheating: Best served warm or at room temperature rather than reheated.
Tips: Dress the cassava while still warm so it absorbs the flavours of the vinaigrette. Always remove the tough central fibre running through cooked cassava.
Variations: Add hard-boiled egg wedges for a more substantial salad. Stir in a spoonful of mayonnaise for a creamier version, Spanish-style. Fully vegan as written.
Nutrition: Per serving: 230 kcal, 2g protein, 45g carbohydrate, 6g fat, 2g fibre
FAQs:
Q: Can I use frozen cassava?
A: Yes, frozen cassava chunks work well and often cook slightly faster than fresh.
Q: What is the fibrous core I need to remove?
A: Cassava has a thin woody thread running through the centre that should be pulled out after cooking, as it isn’t pleasant to eat.
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