Fried cassava with black bean juice annatto and mamey cream

Latin Recipe

Salads and Vegetables




Fran Vicente


Fran Vicente

Enjoy yucca in a different way. With this recipe prepared by chef Fran Vicente you will not leave your guests indifferent. Get the ingredients and follow the step-by-step instructions below and enjoy!

Ingredients Preparation Share



For the fried cassava

For the mamey and annatto cream


For the fried cassava:

  1. Mix and crush the beans with water and put them in a pan, boil the cassava in the mixture and let it cook for about 20 minutes slowly on low heat.
  2. Once the cassava is cooked we take them out, cover them with the mixture and place them in an oven tray, let it bake for 30 minutes and 80º C. 
  3. Take them out and let them a side. 

For the mamey and annatto cream:

  1. Place everything on the fire and mix it until we get a soft cream.


Over a dish we place the mamey and annatto cream, over it we put the pieces of fried cassavas and salt, and over it put seasoned rucula with Extra Olive oil Goya. 

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