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30 August 2016

Spiced Bombay Yuca (Cassava)


Whilst working lots over the summer means that I've got some extra money, to pay fun things like bills etc, it means that I haven't been doing the things I love as much, like cooking, walks on the beach, yoga and taking lots of pictures. So I've definitely got to make more of an effort to do the things I love to and just try and relax! My beautiful laptop is also now back from repair and in fully working order, so hopefully I can blog a bit more now too!


I once tried Yuca at a South Indian Street Food Restaurant in Reading, it was prepped with the most wonderful cocktail of spices and lightly pan fried and it was so delicious, so when I saw the root in my local international store I just had to try it out. We asked the chef to describe it and he likened it to potato, I found it slightly more dense and slightly chewy, almost like a fluffy potato dumpling. This root is native to South America and is an essential part of Caribbean and other tropical diets; also known as cassava, yucca root, mandioca, casabe and when the starch is processed, tapioca. The root must not be eaten raw, it must also be peeled prior to cooking to ensure that it's safe to consume and is available for purchase in most Asian/International Supermarkets. 



This dish is inspired by the one I ate and is similar to the well known, Bombay potatoes, seasoned with cumin, coriander, ginger and garlic but to name a few, with the addition of some baby spinach. Being quite a dry spiced recipe, this side dish would pair well with a more saucy curry, one full of protein and veg, to compliment the starchy nature of the yuca, it also pairs well with mango chutney! This dish is spiced but relatively mild, if you'd like it more spicy then add the chili seeds too. I also used fresh turmeric, which will most likely be available where you purchase the yuca, but you could always use a tbsp of dried turmeric in it's place.



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Spiced Bombay Yuca (Cassava) | Serves: 4 | Time: 30-40 mins


You'll need


  • Large Saucepan
  • Colander
  • Large Frying pan
  • Spice grinder/pestle & mortar
  • Chopping board
  • Knife
  • Measuring spoons

Ingredients


  • 1 yuca root (~ 1 foot long)
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1/2 tsp black mustard seeds
  • 1 large red onion
  • 3 garlic cloves
  • 1 inch ginger, grated
  • 1/2 inch fresh turmeric, grated
  • 2 tsp garam masala
  • 2 tbsp tomato puree
  • 1 medium red chili, chopped
  • Oil
  • Salt
  • 3 large handfuls baby spinach
  • 1 tbsp fresh coriander, chopped
  • 2 spring onions

Method

  1. Remove the ends of the yuca, chop into cylinders and then peel with a knife. Chop the veg into small cubes and then boil for around 15 minutes in lightly salted water, so it is fluffy on the inside and drain.
  2. Toast the cumin, coriander and mustard in a dry pan until golden brown, then grind.
  3. Remove the ends of the onion, chop in half and thinly slice, fry with a splash of oil for 5 minutes, then crush in the garlic, grate in the ginger and turmeric and add the ground seeds along with the garam masala and cook for a few more minutes before adding the tomato paste, half the red chili (seeds removed) and salt. 
  4. Add in the cooked yuca root with a splash more oil and the baby spinach. Toss together and allow the spinach to wilt. Serve up as a side dish, topped with fresh coriander, chopped spring onions and the rest of the chopped chili.  Enjoy!
Cassidy xx


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