Argentine Mantioca

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Tuesday, October 24th 2017

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.

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