Yuca en Escabeche

Ingredients

• 1.9 litreswater
• 15 mlsalt
• 567 gyuca (cassava)
• 1/2 smallonion
• 1/4green pepper
• 1/4red pepper
• 180 mloil
• 1/2 teaspoonwhole black peppercorns
• 3bay leaves
• 1/2 teaspoononion powder
• 1 teaspoongarlic powder
• 2 teaspoonsgarlic paste
• 60 mlvinegar

Instructions

1. 1

   Prepare the yuca

   Peel and rinse the yuca, then cut it into pieces about 8–10 cm long. If using frozen yuca, skip this step.

2. 2

   Boil until tender

   Put the water and salt in a large pan over high heat. Add the yuca, cover and cook for 30 minutes. Test a piece with a fork; when tender, drain the yuca and set it aside.

3. 3

   Cook the escabeche

   While the yuca cooks, cut the red pepper, green pepper and onion into long strips about 6 mm thick. Add the oil, black peppercorns, bay leaves, peppers, onion, garlic and onion powder to a medium pan. Cook for 2 minutes, stirring a couple of times, then turn off the heat and stir in the garlic and vinegar.

4. 4

   Coat the yuca

   Add the yuca to the pan of escabeche and mix until all the pieces are coated. Serve.

What is yuca en escabeche?

Yuca en escabeche is cassava served with an escabeche: a tangy mixture of oil, vinegar, aromatics and seasonings. Escabeche traditions appear across Spanish-speaking cuisines, including the Caribbean, where the sharp, savoury dressing complements starchy vegetables.

This version keeps the yuca in substantial pieces, boils it until tender, then coats it with peppers, onion, bay and garlic. The contrast between soft cassava and the bright, fragrant dressing is what makes the dish work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 2g protein, 47g carbs, 41g fat.

The yuca supplies most of the carbohydrates, while the oil provides most of the fat; the listed ingredients contribute little protein. Balance a portion with a protein-rich main and a serving of vegetables.

Choosing and preparing yuca

Fresh yuca: peel it thoroughly and rinse it before cutting into 8–10 cm pieces, as directed. Frozen yuca can go straight to the cooking stage, so there is no need to peel or cut it first.

Piece size: keeping the pieces fairly large helps them hold together through boiling and mixing. If the pieces vary in thickness, check the larger ones for tenderness before draining.

Boiling the cassava

Salted water: use a large pan and bring the water and salt to the boil over high heat before adding the yuca. Keep the pan covered while it cooks for 30 minutes.

Fork test: the yuca should be tender enough for a fork to enter easily. Drain it once it reaches that point; very soft pieces are more likely to break up when coated.

Building the escabeche

Vegetable strips: cut the onion and both peppers into long strips about 6 mm thick so they sit evenly among the yuca pieces.

Gentle cooking: the oil, peppercorns, bay leaves, vegetables, garlic and onion powder cook together for just 2 minutes, with a couple of stirs. This short step warms the aromatics without asking the peppers and onion to become fully soft.

Adding the vinegar

Off the heat: turn the hob off before mixing in the garlic paste and vinegar, as the method directs. The vinegar brings acidity to the oil-based dressing, while the garlic adds a savoury edge.

Coating: add the drained yuca to the pan and turn the pieces gently until covered. Take care not to crush them as you mix.

Serving the dish

Serve the yuca as a side alongside beans, vegetables or a main dish with protein. Its rich, tangy dressing also gives plain rice or other mild accompaniments a lively contrast.

The recipe gives no resting time, so it can be served as soon as the yuca is coated. Spoon some of the peppers and dressing over each portion.

Recipe notes & tips

• Use a roomy pan so the yuca can be covered with water while boiling.
• Cut fresh yuca into similarly sized pieces to help them cook at a similar rate.
• Check tenderness with a fork at the end of the 30-minute cooking time.
• Stir the vegetables and seasonings only a couple of times during their brief cooking.
• Turn off the heat before adding the vinegar and garlic, as directed.
• Fold the yuca through the dressing gently to keep the pieces intact.

Variations

• Adjust the tang: use a little less vinegar for a milder dressing.
• Use frozen yuca: skip peeling and cutting, then boil it until tender.
• Change the peppers: use more of either pepper while keeping the combined quantity similar.
• Add fresh herbs: scatter chopped herbs over the finished dish just before serving.
• Serve chilled: cool the coated yuca and refrigerate it before serving.

Common mistakes to avoid

• Skipping the fork test: cooking time can vary, so check that the largest pieces are tender before draining.
• Overcooking the yuca: it can fall apart when mixed; drain it as soon as a fork passes through easily.
• Cutting uneven pieces: they may finish at different times; aim for pieces of similar size.
• Cooking the vegetables for too long: the method calls for only 2 minutes; keep the heat brief.
• Adding vinegar over the heat: turn off the hob first, then stir in the vinegar and garlic.
• Mixing roughly: yuca can break up; turn it gently until coated.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan or microwave until warmed through, or serve chilled.

Frequently asked questions