Saturday, May 2, 2009


4-6 cassavas, peeled and halved
1 tsp. salt
4 cloves garlic, minced
juice of 1 lemon
1/2 C olive oil
Boil yuca in salted water until tender (about 25 minutes). Drain yuca. Add garlic and lemon juice. Heat olive oil in a pan until bubbling, then pour over yuca. Mix well and serve.

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