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Picante de Yuca   Veg  HT  ACC  Peruvian  35mins


Serves 4     Hot  Vegetarian Vegetables   Accompaniment  Gluten Wheat free  Peru  South American Sth America



675g/1 ˝lb Fresh Cassava (Yucca, Maniot) root, peeled and sliced 

225g/8oz  Queso Fresco or Plain Feta Cheese, crumbled

8 Chilli Peppers, deseeded and chopped 

210ml/7fl.oz. Olive Oil

Salt and Black Pepper 

2 Hard Boiled Eggs, sliced to garnish

Black Olives to Garnish




1.  Place the cassava in a large pan of salted water, bring to the boil then cook for 25-30 minutes until tender. 


2. Meanwhile, place the cheese in a food processor together with the peppers and  oil and process until thick and smooth. Season to taste with salt and pepper and set aside. 


3. Drain the cooked cassava and arrange the slices on a warmed serving platter. Pour the sauce over them while they are still hot. Garnish  with the sliced eggs and olives. Serve immediately.





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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