Yuca Stew

On chilly Brazilian evenings I like to serve our small group this simple recipe. I added harissa, the Tunisian spice blend, to the stew to spice it up, but any pepper sauce will do.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 318 Calories

Ingredients

• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon canola oil
• 1 large onion, sliced
• 2 ounces bacon
• 2 teaspoons extra-virgin olive oil
• 3 pounds yuca, peeled and cut into chunks
• 10 cups water, or as needed
• ½ teaspoon harissa spice blend (powder)
• 2 cups chopped watercress

Recipe Instructions

Step 1

Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 25 minutes to 1 hour.

Step 2

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned, about 10 minutes. Drain bacon slices on paper towels.

Step 3

Drain and mash the yuca. Heat olive oil and canola oil in a stockpot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add mashed yuca, water, salt, and harissa. Bring to a boil, reduce heat, and simmer until stew is thickened, 20 to 30 minutes.

Step 4

Insert an immersion blender into the stew and puree until smooth. Crumble bacon into the stew and stir in watercress. Turn off heat, cover, and let rest for a few minutes. Serve warm.