{"id":1917,"date":"2020-05-27T08:00:39","date_gmt":"2020-05-27T12:00:39","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=1917"},"modified":"2022-10-13T08:34:55","modified_gmt":"2022-10-13T12:34:55","slug":"one-weekend-four-yuca-recipes","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/one-weekend-four-yuca-recipes\/","title":{"rendered":"One weekend, four yuca recipes"},"content":{"rendered":"

Yuca, tapioca, manioc in French, many\u00f2k in Creole, cassava elsewhere…<\/em><\/p>\n

Boiled, mashed, garnished with cheese, fries … yuca at breakfast, lunchtime, dinner … A never-ending yuca diet that drives me and my stomach nuts!<\/em><\/p><\/blockquote>\n

Such are my first memories of this root. I was a 16 year old traveling with a group of 400 young people from all over the world. Our first destination was the neighboring land, the Dominican Republic.<\/p>\n

There, I discovered this root for the first time, and promptly grew sick of it. Our repetitive yuca diet included the tuber on every menu, especially breakfast. This was overwhelming for a girl who sparingly ate yuca at home.<\/p>\n

Though we do eat this vivre alimentaire in Haiti, yuca finds its way to our table on rare occasions either as part of a stew or a side, but never as a main dish. It took a contest to change my perception of this vegetable.<\/p>\n

I rediscovered yuca thanks to a cooking contest<\/h2>\n

We hosted an #EditionManioc food championship for one of my clients at at i7lab<\/a> \u00a0in 2018. Though I could not participate myself, the chef\u2019s description of the many forms in which this root could be use intrigued me. Our contestants had the choice to use either the root itself or its biproducts: flour and sweet or savory kasav in their culinary creations. \u00a0Here was a tuber versatile enough to be served as a starter, a main course or dessert.<\/p>\n

Right here and there I decided to go on my own many\u00f2k adventure. With a mix of curiosity and skepticism, I chose to devote an entire weekend to this root I had never handled before.<\/p>\n

On the menu: cassava pudding, fries,\u00a0 croquettes stuffed with herring, caramel stuffed bites.<\/h2>\n

Salty dishes. Sweet dishes. Exquisite dishes. Dishes, which recipe inspirations came from fellow food bloggers. Dishes that amazed and delighted me at once. Dishes diverse enough not to make a 16-year-old sick of them. Dishes I will now let you savor through pictures.<\/p>\n

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  1. \n

    Cassava pudding\"\"<\/h4>\n

    My yuca adventure began with me revisiting my cassava pudding, which recipe is right here on the blog<\/a>. In a spirit of adventure, I prepared this version with a different type of cassava. I used kasav that come to us from Jeremie, a city south of Haiti. I also used a mixture of white and brown sugar and served it with homemade caramel sauce, which explains this version\u2019s caramelized color.<\/li>\n

  2. \n

    Many\u00f2k fries and cheese dip\"Crispy<\/h4>\n

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    While the pudding was baking, I went on a savory fries adventure. I cut and fried some fresh yuca that I served with a quick cheese dip, which recipe awaits you below. The crispiness and crunchiness of these yuca fries left me begging for more and wondering how come they\u2019re not part of our local cuisine.<\/li>\n

  3. \n

    Yuca croquettes stuffed with herring\"Stuffed<\/h4>\n

    Inspired by these cassava cheese balls<\/em><\/a>,\u00a0 chulitos<\/em><\/a>, and cassava puffs with sugar and caramel cinnamon<\/em><\/a> recipes, I prepared what I would call cheese and herring stuffed yuca croquettes. I boiled and mashed the yuca into a pur\u00e9e seasoned with T\u00eate de Maure cheese, salt, pepper, and garlic before rolling and stuffing it with prepared herring<\/a>. I fried these croquettes in hot sizzling oil.<\/li>\n

  4. \n

    Caramel stuffed yuca beignets\"Caramel<\/h4>\n

    This adventure had to end on a sweet note with these caramel stuffed yuca beignets. These sweet bites are as easy to prepare as the above croquettes. I simply seasoned the mashed yuca with sweet spices before rolling, frying and stuffing them with a caramel sauce. To further highlight their sweetness, I coated them with a sugar and cinnamon mixture. \u00a0You will find the recipe that inspired them here<\/a>.<\/li>\n<\/ol>\n

    With this excursion, yuca conquered me. I discovered a root that, without asking too much, adapts to both salty and sweet culinary ambitions.<\/p>\n

    I first published this article on September 20, 2018. The 2020 version includes new pictures and text revisions.<\/p><\/blockquote>\n

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    Yuca fries & Yuca Croquettes<\/h2>\n
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    These two recipes will help you discover yuca under a different light. <\/span><\/div>\n
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    Ingredients
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    For the yuca fries & cheese dip<\/h4>