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CASSAVA (YUCCA) BIBINGKA


COLUMBIAN SOUP

Ingredients :
Meat soup bone or desired meat (beef
stew meat or ox tail or chicken wings, or breast-peel skin off)
6 red radishes sliced thin
4 celery sticks, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1/4 cup cilantro chopped, if desired
2 plantaines peeled and cut at angle
(green bananas)
1 yucca peeled and cut into strips
(you may use corn on the cob and
potato's in place of plantain and
yucca)

Preparation :
In a dutch oven, add meat and vegetables fill with water to 3/4
full add garlic, salt and pepper to taste. Boil for 30 minutes.
After meat is tender add plantains and yucca. Boil for 20 to 30
minutes more. Follow same if corn on the cob and potato's are
added. This should take 1 1/2 hours, the secret to good soup is the
more you boil the better the taste. Serve with Colombian white rice
on a side dish.


CASSAVA (YUCCA) BIBINGKA

Ingredients :
4 cup fresh grated yucca
2 cup coconut milk
2 tbsp. melted butter
3 eggs
2 cup sugar
1 tbsp. salt
1/2 cup coconut cream
Grated cheese

Preparation :
Peel and grate yucca. Beat eggs, add sugar, butter and salt.
Add the grated yucca and coconut milk. Mix well and place in baking
dish. Bake until almost done (light brown), about 1 hour, at 350
degrees. Then brush with coconut cream, sprinkle with grated cheese
and brown under broiler.

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