This national favourite, eaten around mid-morning can be seen sold all over Nicaragua by street vendors.
- Prep: 25 minutes
- Cook: 20 minutes
- Total time: 45 minutes
- Recipe serves: 3
- 1 lb yucca or cassava, peeled
- 2 garlic cloves
- 1/2 cabbage
- 1 tomato, diced
- 1/4 onion, finely diced
- 1/2 cup pineapple vinegar
- 1 tablespoon oil
- 8 ozs crunchy pork chicharrón or pork rinds, cut into pieces
- 1 tablespoon habanero chile (known as congo chile in Nicaragua), optional
- Banana leaves
- Peel the yucca and cut in to pieces. Place in a pot with the garlic and fill with enough water to cover the ingredients.
- Bring the mixture to a boil and then lower to medium heat. Cook with the lid half covering the pot until the yucca is soft when tested with a knife. Add some salt and cook for five more minutes. Remove from heat and let cool.
- Meanwhile, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, vinegar and oil, then set aside.
- To serve, place a banana leaf over each plate and add a few pieces of yuca and chicharrón on top. Then cover with the cabbage salad. Add a few habanero chiles if you feel adventurous and serve immediately.
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