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1
Place the cassava/yucca pieces in a large pot and cover completely with water.
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2
Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others).
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3
NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more.
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4
While the cassava/yucca is boiling, prep other ingredients.
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5
Chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl.
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6
When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil.
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7
When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes.
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8
The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin.
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9
Add in the boiled cassava/yucca and stir well to incorporate all ingredients.
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10
While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky.
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11
If it seems a bit dry, add in more oil - but this should not be necessary.
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12
Add in salt (to your taste) and stir well to incorporate evenly.
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13
Turn off heat and now you are ready eat!
