MHOGO Recipe

Peeling and Cutting

Peel the yuca (cassava) with a knife to remove the tough outer skin. Cut the yuca into 2-3 inch chunks.

Boiling

Place the yuca pieces in a large pot and cover with water. Add 1 tsp of salt and bring to a boil. Cook for approximately 20-25 minutes, or until the yuca is tender and easily pierced with a fork.

Draining

Once cooked, drain the yuca in a colander and let it cool slightly before handling.

Preparing the Vegetables

While the yuca is boiling, finely chop the onion, garlic, and bell pepper.

Heating the Oil

In a large skillet, heat 4 tablespoons of vegetable oil over medium heat.

Sautéing the Vegetables

Add the chopped onion, garlic, and bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Adding Seasoning

Stir in 1 tsp of black pepper and 1 tsp of paprika. Cook for another minute to toast the spices.

Mixing in the Yuca

Once the yuca has cooled, shred it into smaller pieces using a fork or your hands. Add the shredded yuca to the skillet and mix well with the sautéed vegetables.

Finishing Touch

Cook for an additional 5-10 minutes, stirring occasionally until the mixture is heated through and slightly crispy. Garnish with fresh cilantro before serving.