Entree: Equatorial Guinea – National Cuisine – Yuca con Salsa de Cacahuete (Boiled cassava served with a rich savory peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) fresh yuca (cassava), peeled and cut into 3–4 inch pieces
- Water for boiling
- 2 tsp (10 g) salt, divided
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) total
- 1 cup (240 g) smooth peanut butter or ground roasted peanuts
- 1–1 1/2 cups (240–360 ml) water or light broth (to thin sauce)
- 1 tbsp (15 ml) tomato paste
- 2 smoked mackerel, approx. 6 oz (170 g) each, flaked and bones removed (optional)
- 1–2 small hot peppers (aji or Scotch bonnet), seeded and minced (optional)
- 2 tbsp (30 ml) fresh lime juice
- Fresh cilantro or parsley, chopped, 1/4 cup (15 g)
- Black pepper, to taste
- Vegetable oil for finishing, 1 tbsp (15 ml) (optional)

Instructions

1. Place the peeled and cut yuca in a large pot and cover with water. Add 1 tsp (5 g) salt, bring to a boil, then reduce heat and simmer until very tender, about 20–30 minutes. Drain and keep warm.
2. Meanwhile, heat 3 tbsp (45 ml) palm oil in a wide skillet over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
3. Add the minced garlic and chopped tomatoes (and minced hot pepper if using) and cook until the tomatoes break down and the mixture is fragrant, about 6–8 minutes.
4. Stir in the tomato paste and cook 1 minute, then add the peanut butter and 1 cup (240 ml) water or broth. Whisk or stir vigorously to combine into a smooth sauce. Add additional water, up to 1/2 cup (120 ml), to reach desired consistency.
5. Simmer the sauce gently for 8–12 minutes, stirring so the peanut does not stick. If using smoked mackerel, fold the flaked fish into the sauce and warm through for 3–4 minutes.
6. Adjust seasoning with remaining 1 tsp (5 g) salt, black pepper, and lime juice. Stir in chopped cilantro or parsley.
7. Arrange boiled yuca on a platter or individual plates and spoon the peanut sauce generously over the top. Drizzle 1 tbsp (15 ml) vegetable oil if desired and serve hot.