Cassava

The cassava masted is one of the flag dishes of the gastronomy of northern Peru, mainly from the Piura region. Its name comes precisely because it is a saucer made based on crushed or majada cassava, as they are usually said in that part. In addition, almost chicharrón pork is also included. It is said of this dish that it is the cousin of the dry of Chabelos, which wears ripe banana crushed and a protein. The ancient Piuranos say that the northern cassava mashed appeared because there was a time where the banana was scarce and it was preferred to choose this tuber. In recipes, we will venture more about the gastronomy of this part of South America and we leave you everything you need to encourage you to prepare this delight at home. Alist everything, keep reading to know how to make cassava and, cook!

Ingredients to make cassava:

1. To begin with, peel the yucas, rinse them and place them in a pot with water to cover them and a pinch of salt. To peel the cassava correctly, do not miss this video:

2. Tell them for approximately 15 minutes or until, by introducing a fork or knife, they are soft without getting rid.

3. While the Yucas are cooking, allist everything you will need for dressing. To do this, cut pork in small pieces, onion and yellow pepper in squares. Alist the garlic pasta and yellow pepper and place the indicated measure of Jora chicha in a small container. Finally, also finely pike the corn and Chinese onion.

Trick: If you can get Jora chicha, you can also use white vinegar, but in less amount, approximately half of Joras chicha to complete the rest with water.

4. Once the yucas are cooked, remove them from the water and crush them or crush them with the help of a wooden ladle or a pylon. You must crush them until all have been observed in the image. The essence of the cassava mashed is not that it becomes a puree, the texture will have to finish something rustic.

5. Prepare the pork chicharrón. To do this, heat the oil in a small pot, add the previously splashed pork and cook to brown it.

Trick: If you prefer, you can make cassava with chicken or bacon using these meats instead of pork. In this case, we also recommend cooking it before.

6. Once the meat has been browned, remove it and reserve it. Add the onion in the same pot and cook for about 2 minutes, more or less, or until it has been cooked. Then, add the chopped yellow chili plus the ground garlic and also the yellow pepper paste. Let cook while gently stirring for about 3 minutes.

7. With the dressing dress, it is time to add the crushed cassava to the pot along with pork. Add the Jora chicha and mix everything. Incorporate salt, pepper and cumin to taste.

Trick: If you see that the preparation is drying a lot despite Joras chicha, see adding water little by little. Remember that cassava masted with meat cannot be very creamy either.

8. Finally, the preparation ends by adding the Chinese onion and the minced corner. If it is for your liking, you could also put some minced pepper in squares. The texture of the cassava mashed should be seen as in the image.

9. To serve, it is almost mandatory to accompany cassava with a Creole grass . You can also add chifles and canchita mountain. To eat!