Casabemedium prep time 20 mins 4 hrs | cook time 10 mins | SERVINGS 4
1 lb La Fe Frozen Yuca
1/2 tsp of salt for taste
Water for fill half of saucepan
Cook La Fe frozen yuca by filling a saucepan with water and set it on high heat. Sprinkle a little salt to taste and bring the water to a rolling boil.
Add the frozen yuca. Cook for around 20 minutes or until the tuca turns soft but not mushy.
Turn off the heat and discard the water. Place the cooked yuca in a colander or on paper towels to drain excess water. Examine the center for woody strands of fiber and discard.
Grate the yuca with the least coarse side of the grater
Using a clean cotton cloth, squeeze the yuca until you extract as much liquid as possible.
Spread on a baking tray and leave in the fridge for 4 hours (the refrigerator acts as a dehumidifier), stirring and breaking clumps at least every hour. By then it should be slightly damp and texture will be similar to grated parmesan.
Heat a nonstick pan over medium heat.
Spread some yuca on it, making sure to break down any clumps before you do.
Cook for 1 minute, turn and cook for another minute, or until both sides are light golden brown, and yuca is no longer flexible.
Once you have made all the yuca / cassava bread, place on wire tray to cool down. It should not be flexible, if it is, it means that not all water has evaporated. If that is the case, cook a bit longer.
**If all fails, run to the store for La Fe cassava bread.