Christmas Pickled Cassava

Every family has that  unique Christmas tradition. In my family, it isn't caroling or gingerbread houses, but a tangy, surprising dish that graces our holiday table: Christmas Pickled Cassava. This vibrant side dish, bursting with festive flavors, is a true taste of home and a testament to cherished memories.

This isn't your average holiday pickle! Tender cassava is transformed into a delightful sweet-and-sour treat with a hint of spice. The pickling process not only preserves the cassava but infuses it with a complex flavor profile that perfectly complements rich holiday meals. Get ready to introduce a brand new, and unforgettable, Christmas tradition to your own family!

 Tired of the same old holiday sides? Prepare to have your taste buds transported! Christmas Pickled Cassava offers a tantalizing twist on traditional fare. This exotic delight brings a burst of bright, unexpected flavors to your festive feast. Forget the cranberry sauce, this year, it's all about the pickled cassava! This unique recipe features tender cassava, carefully pickled in a vibrant blend of spices, vinegar, and sweetness. The result? A delightful combination of textures and tastes that will intrigue and impress your guests. Dare to be different and bring a touch of global adventure to your Christmas table.

Preparation time ; 15 minutes

Cooking time; 40 minutes

 Servings   ;6 

Ingredients

1 kg cassava, peeled and cut into pieces

1 cup of white vinegar

½ cup of water

¼ cup olive oil

1 red onion, thinly sliced

1 red bell pepper, sliced

2 cloves of garlic, minced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 bay leaf

Salt to taste

Black pepper to taste

½ cup green olives

½ cup of capers

Preparation

In a large pot, place the cassava pieces and cover with water. Add salt to taste and cook over medium heat until the cassava is tender, about 20-25 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until the vegetables are tender and fragrant, about 5 minutes.

Stir in the vinegar, water, oregano, cumin, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, letting it simmer for 10 minutes to allow the flavors to blend.

Add the olives and capers to the vinegar mixture and cook for 5 more minutes.

In a large bowl, place the cooked yuca chunks and pour the hot pickle mixture over the yuca, making sure to cover all the chunks well.

Let cool to room temperature and then refrigerate for at least 2 hours, preferably overnight to allow the flavors to intensify.