Yellow Cassava with Huacatay Sauce

By: Julio César Ayca

Yellow Cassava with Huacatay Sauce
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
(yucca), 2 servings, 20 minutes, air frying, ají amarillo (peruvian yellow peppers) with seed, cassava, cups (½ liter) water, huacatay sprigs, instant pot, instant pot vortex, Julio César Ayca, oil, oregano (to taste), parboiled cassava, pepper, peruvian, salt, salt and pepper to taste, soda saltines, soup/broth

serving icon Servings
2 Servings
Ingredients
  • 2 cups (½ liter) water
  • 2 lb (1 kg) cassava, (yucca)
  • ½ tbsp salt
  • Parboiled cassava
  • 1 tbsp oil
  • salt and pepper to taste
  • 2 huacatay sprigs
  • 2 ají amarillo (Peruvian yellow peppers) with seed
  • 5 soda saltines
  • Salt pepper, oregano (to taste)
  • ¼ cup oil
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®, then add water, yucca, and salt. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
  • When the time is up, release the steam (by turning the handle). Once all the pressure is released, open the lid, remove the cassava and set aside.
  • On the Instant Vortex panel, press Air Fry, set the time to 7 Minutes and the temperature to 390°F (200°C). Season cassava with salt, pepper, and a tablespoon of oil. Add the cassava to the basket, then fry. Once the time is up, remove and serve.
  • To prepare the huacatay sauce, use a blender to blend all the ingredients. Set aside.
  • Serve the cassava with huacatay sauce.
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