International Food Recipes

Argentine Mantioca Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Argentina Empanadas
Argentine Mandioca
Russian Salad
Argentine Beef Stew
Asado Meat Grill
Sweetbreads
Chimichurri Sauce
Alfajores

 

rachael ray acai

Argentine Mantioca

1 kg yuca
½ kg granulated sugar
½ cup shredded coconut
½ cup coarsely grated cheese
1 tbsp aniseed
butter
1 small bay leaf
salt


Peel and grate the yuca into a medium-size bowl. Add the granulated sugar, the grated coconut, the cheese, and the aniseed. Mix until you obtain a chunky paste.

In a medium-size saucepan, melt a knob of butter over medium-low heat. Place a bay leaf on the bottom of the pot. Pour the mixture onto the leaf and cook until the mixture turns a golden brown.

Transfer the enyucado onto a greased baking sheet. Allow it to cool, then cut it into small squares.