Monday, December 22, 2008

Ginataang Kamoteng Kahoy (Cassava Root in Sweet Coconut Milk)

I have never cooked Cassava (Yuca) in a sweet way. On Saturday I went to my friends house (Shantall) who is Filipino and her mother had this delicious Yuca in coconut milk that was sweetened with sugar. I fell in love with it, why wouldn't I after all it is also one of the most loved starchy root vegetables Cubans love. I could have never imagined it sweet, but let me tell you it is amazingly delicious and comforting for something so simple to make.

So anyways, this week a had bought 2 medium fresh Cassava roots that were on sale, let me tell you how to pick them. You should choose one that is firm, doesn't have tooo many lines all over, and also to check if it's good you.... GASP.... have to snap off a bit of the top part, if you snap it off and it's firm, and white the root is good inside. (Haha atleast I snap only a bit of the top this Peruvian lady at the store snapped it in half haha and if it was not good back to the shelf haha.) or you can take the really practical easy way out and buy frozen Yuca that is peeled.

I bought the fresh one though because it was so fresh and good, after peeling the Cassava I picked it was perfect white and beautiful.

So on seperate note to all my fellow Cubans reading this I suggest you give it a try I know you'll like it :)

-1- 1 1/2 lbs. Yuca (frozen or fresh)
-1 can coconut milk
-3/4 cups white sugar (more or less to your taste)
(1)If using fresh Cassava root, have a pot with water on the side, cut the Yuca into 3 sections, lay it on it's flat round side, and with a knife cut off the peel, cut in half, then place in water to prevent discoloration. (I peeled both Yuca's but I only used 1 and a piece of the other, the rest I froze it so I can use it soups or steam witha Cuban garlic lime sauce)

(2)Now drain it and wash Cassava, add water just enough to BARELY cover, bring to a boil on high and cover to cook on medium heat until tender but not falling apart, you will see the Yuca will sort of open a bit.

(3)Now when Yuca is tender, crank up heat to high, add coconut milk, and sugar to taste now bring to a boil and let it boil uncovered on medium heat for about 5-10 minutes.

(4)Enjoy this simple, comforting, and delicious dessert.

-Do not consume raw cassava root/ yuca/ yucca whatever you wanna call it (we call it Yuca in Spanish) it is very poisonous when raw, and will turn into cyanide in your body and kill you, it's strong enough to knock out a cow ha ha. So unless you wanna die don't taste it raw :) but when cooked it is perfectly safe and delicious.


Anonymous said...

lol. People are so going to think you're filipino or something. Somehow i forgot you were going to make this even though I saw the kamoteng kahoy in your house.

Núria said...

I would love to leave a comment in each post Nathan... but the truth is that I can't. Your recipes are so hommy I love to read them. Pero estos días no doy abasto :D

Still remember a fantabulous yuca dish I ate in Cuba many years ago, but I think it was savory... any recipes on that?