Ok so today I had literally no time for lunch prep, so I had a quick look in the fridge and I found some cooked yuca, also known as cassava.
Yuca or Cassava
” A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves. High in starch, it is a plant that contains low levels of protein in the root and high levels in the green leaves. This plant is a key crop in many areas where other crops cannot grow as easily, making it valued as a food and a crop to market to local food markets, or ethnic food markets worldwide as a fresh or frozen vegetable.”
And it’s delicious! You can simply boiled it and serve, or you can boil and then fry, you can also use leftover boiled yuca and make little buñuelos which are like little fried pastries.
So anyway I ha some leftover boiled yuca. I decided to cut lengthwise like fries (or chips in the UK) and fry in butter and oil (just a little bit of oil so that the butter doesn’t burn)
These little fingers are super yummy, similar to steak cut fries in size.
I dressed with Guasacaca. Now you are like guasa who? Isn’t it guacamole? Well no, guacamole is Mexican in origen and guasacaca is Venezuelan. The main difference is in the preparation, guasacaca is blended (instead of mashed) and so the flavours are combined.
How to Make Guasacaca
Makes 8-10 servings
1/2 cup chopped fresh cilantro
1/2 cup canola oil
1/2 cup chopped yellow onions
1/2 cup chopped green bell peppers
2 tablespoons yellow mustard
2 tablespoons chopped serrano peppers
1 tablespoon chopped garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon sugar
3 to 4 small ripe Hass avocados, pitted (do not discard the pits)
Combine ingredients in a blender and blend until smooth. You can leave small chunks if desired.
And there is done! Serve with yuca, arepas, or traditionally served on top of grilled meat.