Cassava Mangu Recipe

Ingredients:

• 1 1/2 lb cassava (yuca)
• 1 chicken bouillon
• 1 tbsp salt
• 1/2 cup diced onion
• 1/3 cup olive oil 
• 1 tbsp vinegar 

Procedure:
Peel and boil the cassava in water with the salt and chicken bouillon for about ten minutes, until the pieces can be pierced easily with a fork. Saute the onion in oil and vinegar until well cooked. Mash the cassava pieces in a mortar, blending the onion gravy in.