Yuca en Escabeche

6 standard portions

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Ingredients

• 1½ lb yuca ((680g) chopped and peeled)
• 1 tsp garlic powder ((3g))
• 1 tsp onion powder ((2g))
• ½ tsp pink salt ((3g))
• ¾ cup olive oil ((177ml))
• 1 red onion (sliced)
• 4 garlic cloves (minced)
• ½ red bell pepper (chopped up small)
• ⅓ cup vinegar ((85g))
• 1 tsp oregano ((2g))
• ½ tsp cumin ((1g))
• ½ tsp black pepper ((1g))
• ½ tsp pink salt ((3g))
• 1 tbsp sweetener of your choice ((15g) optional)
• 4 tbsp green olives ((32g) sliced in halves)

Method

1. Place the yuca in a saucepan with just enough water to cover then add pink salt along with the onion and garlic powder.
2. Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender.
3. Drain off the excess water and set aside to cool.
4. Prepare the escabeche by heating a medium sized saucepan and adding the olive oil.
5. Saute the onions, garlic and peppers on medium heat until soft and translucent.
6. Now add the vinegar, oregano, cumin, black pepper, pink salt and sweetener then stir once again and simmer for 2-3 minutes.
7. Add the olives to the bowl of yuca.
8. Pour the escabeche all over the yuca, combine and allow to completely cool down before serving.
9. Serve accordingly.