My Trini-Style Boiled And Fried Cassava (Yuca)

• 1 1/2 pounds yuca (cassava) roots, peeled and chopped
• 5 ripe Roma tomatoes
• 1 onion, cut in strips
• 4 cloves garlic, chopped, or to taste
• salt to taste
• 3 tablespoons vegetable oil

1. Place yuca in a large pot over medium heat; cover completely with water. Bring to a boil; cook until a little more than fork-tender, about 30 minutes. Drain in a colander.
2. De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic.
3. Heat oil in an iron pot over medium-high heat. Add the tomatoes, onion, and garlic. Cook and stir until tomatoes break down and onions are soft and translucent, 3 to 5 minutes. Stir in the boiled yuca. Cook, breaking apart the yuca with a spoon, until mixture is semi-smooth and semi-chunky, about 7 minutes. Season with salt; stir well.

roots, tomatoes, onion, garlic, salt, vegetable oil

Taken from www.allrecipes.com/recipe/221431/my-trini-style-boiled-and-fried-cassava-yuca/ (may not work)