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  • March 13, 2020 2 min read


    • 3 lbs Yuca
    • 1 3/4 tsp salt
    • 3 T Olive oil
    • 1 yellow onion, diced
    • 1 green bell pepper, diced
    • 3 gloves garlic, diced
    • 1 T ginger, diced
    • 2 Sweet potatoes, peeled and cut into 1 inch chunks
    • 2 Scotch bonnet peppers
    • 2 bay leaves
    • 2 Sprigs of fresh thyme
    • 1/3 cup water
    • 1 can of coconut water or 15 oz
    • 1/2 cup corn
    • 1 cup cooked kidney beans
    • 1 cup cooked lima beans
    • 2 ripe plantains, cut into 1/2 inch chuns
    • 1 T Jamaican curry powder
    Simmer the Yuca in lightly salted water for 20 min or until fork tender. While simmering, mix the oil, onions, peppers, garlic, and ginger in a saucepan and saute for 5 min. Add the sweet potatoes, bay leaves, thyme, salt, and water and cook covered for 15 min, making sure to stir occasionally. Set the oven to broil and mix the remaining ingredients. Cook for 5 min then discard the thyme and bay leaves. Drain the yuca and then mash with the remaining oil. It will take approximately 15 min to get to the proper creamy consistency. Add the curried filling on top of the mash and bake for another 10 minutes or until lightly browned and serve. 


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