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Boiled yuca with onions (yuca encebollada)

Course Side
Cuisine Dominican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author biteslife.com

Ingredients

  • 2 big or 3 medium yuca roots aka. cassava roots
  • 1/2 medium red onion
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • water

Instructions

  1. Cut and peel the yucca roots as shown in the video above. Wash them in cool water.
  2. Slice the onion thinly and place in a small bowl. Add the vinegar and allow it to sit until ready to stir fry.
  3. In a medium to large sauce pan, add enough water to cover the yucca, plus a cup more (about 4 to 6 cups).
  4. Bring water to a boil with the pan covered.
  5. Once the water is boiling, add the yucca roots and leave pot semi-covered with the lid for 25 minutes.
  6. Poke the yuca with a knife. If it is soft, add a glass of cool water and the salt. Wait 5 minutes and turn off. If the yuccas are not soft, allow them to boil for 10 more minutes and check again.
  7. In a small frying pan, add the oil and allow it to heat on medium fire.
  8. Add the onions and stir until onions become soft and aromatic. Add a pinch of salt.
  9. Drain the water from the yucca and place on a serving dish. Add the onions and additional olive oil to your taste.
  10. Pair with serving suggestions below and enjoy!

Recipe Notes

Some yuccas will not become soft regardless of how long they are boiled. In the Dominican Republic they are called "yucas jojotas". They are usually fine to eat and tend to be sweet, but won't become soft as other roots. If most of the roots you are boiling are soft but one or two pieces are jojotas, consider the batch ready to eat.

Left overs can be reheated in slightly salted boiling water or pan fried with cooking oil over medium temperature.