This recipe called my name when I saw it on the Goya website, as a healthy new alternative.
I’m thinking this would go nicely with some pollo guisado (stewed chicken), sliced peppers and onions. Hmm, toss that in the crockpot and it cooks itself! In the photo, it appears they served it with some sliced ham or salami (very traditional).
- In a deep pot, heat water and salt, bring to a boil.
- Add the cassava and cook for approximately 20 minutes
- Drain the water, saving half a cup for later.
- Mash the cassava and mix with the adobo, garlic, extra virgin olive oil, and the half-cup of cooking water.