Yuca-Scallion Mofongo

Ingredients

• Cassava

  Raw

  2 root or 816g

• Olive oil

  Salad or cooking

  7 tsp or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  ½ tsp or 3g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. To prepare the yuca (cassava), remove the skin from each with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise.
2. Place in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes. Drain and pat dry. Remove the thin woody cores and chop the yuca (cassava) into 3/4-inch pieces.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the yuca (cassava) stirring occasionally, until very tender, about 10 minutes. Stir in scallions. Cook for 1 minute more. Transfer to a bowl.
4. Using the side of a chef's knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste. Stir the garlic paste and bacon into the yuca(cassava) mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.
5. Use an ice cream scoop to shape the yuca (cassava) mixture into 2-inch balls (about 1/3 cup each) and sprinkle with cilantro, then serve.

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