“Cuban” Style Cassava

I learnt about this recipe while I was on vacation beginning of this year in Cuba. Although Cuban food is supposed to be pretty bland in taste but this simple dish was just as delicious as it was attractive!!!!!

Something Tasty and African

This dish is similar to the classic Cuban dish ... Arroz Con Pollo, but rather the rice (and beans) here are cooked separately. This is a recipe to get you comfortable with the dish before trying it out in a large pot, where the rice is cooked with the chicken in one pot and served family style.

This is my take on a quick and easy recipe for cuban style black beans. It all comes together quickly and easily, with minimal prep work. Perfect for an easy, meatless meal.

Today I will share with you this recipe that Mercedes a Cuban lady told me how to prepare it. This is a recipe that deserves to be shared with everyone, it is very tasty and easy to prepare.It can be accompanied with rice and is an excellent combination for any type of meat.It is so delicious that once you prepare it you will adopt it as one of your favorite recipes.

This dish was served often for lunch at the Spanish elementary school my husband and I used to go to. The taste brings us back memories. Deep-fried bananas are served instead of wiener sausages in a regular recipe, but our school lunch was served with wiener sausages, so I copied it.Shallow-fry sunny-side up eggs rather than frying them in lots of oil. Oil splatters a lot, so please be careful not to get burnt! I recommend bringing eggs to room temperature in advance. Recipe by Bakaryau

There are several cuban recipes I've learned to make exploring my Latin heritage. Here's one I'd like to share:-)

In the Papaloapan Basin region, it is very common for families with small farms to plant and harvest this tuber. Cassava tortillas are usually eaten on their own in local homes, as they believe this is the best way to enjoy them. Sometimes, bean paste is added. These tortillas have a different texture compared to nixtamal tortillas; they are a bit elastic.

I remember having something similar a few years ago & wanted to recreate

In the Papaloapan Basin region, it is very common for families with small farms to plant and harvest cassava for their own consumption. On harvest days, they often make tamales using dough made from cassava. This tamale has a different consistency compared to the tamales that are usually known, being a bit firmer with a more subtle flavor.

In my opinion these are way tastier than potato chips. The cassava cooks up crispier so they taste more like a kettle cooked chip.The ingredient list is basic. You just need an amount of oil for a deep fryer and salt is simply added a little bit at a time. No need to measure anything!

My step mother showed me this version of cassava cake and it is by far my favorite. My mom use to always tell me. "Never eat cassava raw!! Its poisonous." So make sure you don't eat that batter before its baked! I tweaked it by putting less sugar and adding a jar of coconut strings. Taste of childhood. Enjoy!