Hispanic Kitchen is the cure for boring meals
Instead of potato patties, give yuca - also known as cassava - a try. This recipe is courtesy of our friends at Dominican Flave.
1 pound grated yuca (cassava) flesh
1 teaspoon butter (optional)
aniseed (to taste)
¼ +/- teaspoon ground sea salt
dash of sugar
1. Peel the yuca with a moderately sharp knife. Cut the tubers in chunks if large, or if smaller, cut the tubers in half.
2. Wash them a bit to remove any residual dirt. With a grater, grind each chunk. Deposit the yuca in a thick-bottom pot, where you will mix the other ingredients.
3. Remove the yuca from the pot. Add abundant oil to the pot and bring to high heat. Make sure oil is sufficient to cover the yuca.
Remember not to add too much aniseed, because it can lend a bitter flavor. Salt to taste. The arepitas can be served as a side to any meal. Frozen yuca can also be used if fresh is not available. The same process can be used to prepare this dish.
Esmirna Rivas ©2009 / Dominican Flave
Used with permission