6 Servings 35 min Cook
2 Root Cassava
7 Tsp Olive Oil
1/2 Cup, chopped Scallions
4 Cloves, minced Garlic
1/2 Tsp Salt
6 Strip Bacon
3/4 Cup Chicken Broth
1 Cup Fresh Cilantro
To prepare the yuca (cassava), remove the skin from each with a paring knife, then cut crosswise into 3-inch pieces.
Quarter each piece lengthwise.
Place in a medium saucepan and add enough water to cover by 1 inch.
Bring to a boil.
Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes.
Drain and pat dry.
Remove the thin woody cores and chop the yuca (cassava) into 3/4-inch pieces.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
Add the yuca (cassava) stirring occasionally, until very tender, about 10 minutes.
Stir in scallions.
Cook for 1 minute more.
Transfer to a bowl.
Using the side of a chef's knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste.
Stir the garlic paste and bacon into the yuca(cassava) mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.
Use an ice cream scoop to shape the yuca (cassava) mixture into 2-inch balls (about 1/3 cup each) and sprinkle with cilantro, then serve.