Best 2 Yuca Stew Recipes
**Embark on a Culinary Journey to Savor the Delights of Yuca Stew: A Fusion of Flavors and Textures**
In the realm of culinary delights, yuca stew stands as a testament to the harmonious blend of flavors and textures. Originating from the vibrant lands of South America, this traditional dish has captivated taste buds for generations. Its versatility allows for a symphony of variations, each boasting a unique profile that tantalizes the senses.
Within this article, you'll discover a collection of carefully curated yuca stew recipes, each offering a distinct culinary experience. From the classic Colombian sancocho de yuca, a hearty and flavorful feast, to the tantalizing Venezuelan sancocho de yuca, bursting with aromatic spices, these recipes embody the essence of culinary artistry.
For those seeking a taste of Ecuadorian tradition, the yuca locro de papas will transport you to the heart of this vibrant nation. Indulge in the velvety richness of this stew, where yuca harmonizes with tender potatoes, succulent meats, and a medley of aromatic herbs.
But the culinary journey doesn't end there. You'll also find the irresistible yuca guisada con pollo, a delightful Dominican creation that showcases the perfect balance between savory and tangy flavors. And for a taste of Peruvian heritage, the ajiaco de gallina awaits, a celebration of bold flavors and textures, where tender chicken, creamy potatoes, and vibrant spices dance on the palate.
So, gather your culinary tools, ignite your passion for cooking, and prepare to embark on a taste adventure like no other. Let these yuca stew recipes guide you through a world of flavors, textures, and aromas, leaving you with a newfound appreciation for this versatile and delectable root vegetable.
FISH AND YUCA STEW WITH PICKLED ONIONS
Steps:
- Cook yuca:
- If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
- Make pickled onions while yuca cooks:
- Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
- Make fish stew while yuca finishes cooking:
- Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.
YUCA STEW
On chilly Brazilian evenings I like to serve our small group this simple recipe. I added harissa, the Tunisian spice blend, to the stew to spice it up, but any pepper sauce will do.
Provided by Cris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 25 minutes to 1 hour.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain and mash the yuca. Heat olive oil and canola oil in a stockpot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add mashed yuca, water, salt, and harissa. Bring to a boil, reduce heat, and simmer until stew is thickened, 20 to 30 minutes.
- Insert an immersion blender into the stew and puree until smooth. Crumble bacon into the stew and stir in watercress. Turn off heat, cover, and let rest for a few minutes. Serve warm.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 64.4 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 3.2 g, Protein 9.7 g, SaturatedFat 0.7 g, Sodium 494.1 mg, Sugar 3.8 g
Tips:
- Choose the right yuca. Look for yuca roots that are firm and have a smooth, unblemished skin. Avoid roots that are soft or have any signs of bruising or decay.
- Peel and cut the yuca properly. To peel yuca, use a sharp knife to make a shallow cut lengthwise down the root. Then, use your fingers to peel off the skin. Cut the peeled yuca into 2-inch pieces.
- Soak the yuca before cooking. Soaking the yuca in water for 30 minutes to overnight will help to remove any bitterness from the root.
- Use a variety of seasonings. Yucca stew is a versatile dish that can be seasoned with a variety of spices and herbs. Common seasonings for yuca stew include garlic, onion, cumin, oregano, and paprika.
- Don't overcook the yuca. Yucca should be cooked until it is tender but still slightly firm. Overcooking will make the yuca mushy.
Conclusion:
Yuca stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of tender yuca, flavorful broth, and savory seasonings, yuca stew is sure to be a hit with the whole family.
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