Boiled Yucca with Pan-Roasted Red Onions is the perfect side dish for any meat or poultry dish. I recently entertained a few of my good friends who were visiting from out-of-state and had the pleasure to cook some of their favorite dishes.
Yucca with Red Onions was one of the side dishes I served and to tell you the truth; I was pretty amazed that it complimented my Gemma’s Jerk Pork very well. So excited! Yummy and Delicious!
People often tell me that they do not understand why I am not overweight. My response is always the same; I think God for my parents’ genes. LOL! I love food, and I love to eat, but I don’t indulge in food. I enjoy eating great and delicious food in moderation.
My family and friends know that I am a picky eater. So when I taste certain dishes, I like or think that I can add my personal touch and I am all for a new adventure.
Yucca is also known as cassava. Yucca with Red Onion is a common dish served mostly in Latin countries. The Caribbean islands also enjoy a good Yucca dish as well. Mostly served with a meat dish, it is a delicious root vegetable I like better than potatoes.
To give a little history of Yuca/Yucca/Cassava, Cassava is native to Brazil and the tropical areas of the Americas. It’s widely grown all over Latin America and the Caribbean. It was and still is, an essential root vegetable in the Caribbean diet.
It’s been around, since before Columbus’s arrival, as a staple food of the Taino, Carib, and Arawak population, especially in the form of cassava bread. Because it was so crucial to the culture, the natives revered it. A 1554 Spanish historical account describes a ceremony in which a native priest blessed cassava bread and then divided it among the tribal people present. The recipients then preserved the bread to protect their families from danger throughout the following year. Cassava is still eaten throughout all the islands today, and you’ll find it piled high at produce markets. (http://latinfood.about.com/od/plantains-roots-tubers/p/Cassava.htm)
Boiled Yucca with Pan Roasted Red Onion is an excellent side dish that is prepared many ways. I love making this dish with an organic light rice vinegar. I use an organic brand of light rice vinegar because of taste. Once the vinegar cooks down, you are left with a natural tangy taste that compliments the cooked onions.
The beauty of this dish is you don’t have to go crazy with spices because garlic, salt, and pepper is all you need in addition to the organic light rice vinegar. The challenges I always have are, 1) to carefully remove the hardened skin with a sharp knife and 2) not let the yucca roots cook too long. When the yucca roots are overcooked, they become very mushy same as potatoes.
Have you ever thought about adding hot sauce? Well, this is your chance to be adventurous. When you cook let’s say my Mango Hot Sauce with the red onions you get an overdose of goodness that is so wonderful that you will want to eat the entire dish. My mango gourmet hot sauce and the onions add a decadence of exotic flavors to the yucca. A great dish for vegans and non-vegans
A wonderful Yucca with Red Onions dish is made with perfectly cooked yuca roots and a delicious mixture of organic light rice vinegar, Gemma’s Gourmet Mango Hot Sauce and spices.
- 2 lbs. fresh yuca/yuca roots cut lengthwise into 2 inch pieces if possible
- 1/2 tsp. sea salt
- 2 tbsp. olive oil
- 1 small red onion thinly sliced
- 3 cloves of garlic minced
- 1/4 teaspoon Gemma's Gourmet Hot Sauce
- 2 tbsp. organic light rice vinegar
- In a saucepan, add yucca, cover with cold water and add 1/2 tsp. of the salt. Cover and bring to boil over medium heat until cooked but not mushy. About 15 to 20 minutes. Continuously checking the yucca will avoid overcooking.
- Drain yucca and peel away any remaining pink fibrous layers. Place on serving dish.
- Meanwhile, in small skillet, heat oil over medium heat; fry onion for 2 minutes. Add garlic and Gemma's Mango Gourmet Hot Sauce and continue to cook for about 1 – 2 minutes. Add vinegar and stir to mix. Add salt and pepper to taste and gently let mixture cook for about 2-3 minutes over low heat. Pour mixture over yucca and gently toss. Serve immediately.