1 kg of cassava
1 tablespoon of olive oil
1 tablespoon of finely chopped onion
1/4 cup of finely chopped green parsley
Salt to taste
1 ripe tomato, diced
2 cups of water
To dust with
Chopped parsley and tomato
1 kg of cassava
1 tablespoon of olive oil
1 tablespoon of finely chopped onion
1/4 cup of finely chopped green parsley
Salt to taste
1 ripe tomato, diced
2 cups of water
To dust with
Chopped parsley and tomato
Peel the cassava, wash it well, cut it into 4 cm pieces and remove the central fiber
Heat the olive oil in a pressure cooker and caramelize the onion
Add the cassava, green parsley, salt, tomato, and water
Cover the cooker
Bring to a boil and disengage after eight minutes when the valve starts to bubble
Let it cool for five minutes
Finish cooling under running water and carefully open the cooker, releasing its vapor
Remove the cassava from the cooker and place it in a serving dish
Dust with chopped parsley and tomato
