{"id":70278,"date":"2016-06-26T07:43:24","date_gmt":"2016-06-26T11:43:24","guid":{"rendered":"http:\/\/oncubamagazine.com\/?p=70278"},"modified":"2016-06-26T14:31:48","modified_gmt":"2016-06-26T18:31:48","slug":"flavors-stuffed-cassava-fritters","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/cuba\/economy\/entrepreneurship-in-cuba\/flavors-stuffed-cassava-fritters\/","title":{"rendered":"Flavors: Stuffed cassava fritters"},"content":{"rendered":"<p>Enoch Tamayo Acosta: Graduated as a cook in 2000 and as a chef in 2006. He lived in Luanda, Angola, where he worked as an advisor of beverages and food for a hotel group. At present he is the chef at Havana\u2019s Castropol Restaurant.<\/p>\n<p>He prefers having a coke, he almost doesn\u2019t drink alcohol, the few times he does it is a cocktail made with beer and tomato juice. He loves to eat barbecued chicken and his favorite sandwich is one prepared with several slices of bread. He adds tomato, lettuce, caper, tartar sauce, smoked meat cut in thin slices, Parma ham, cheese and a poached egg.<\/p>\n<figure id=\"attachment_70315\" aria-describedby=\"caption-attachment-70315\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2016\/06\/Enoch-Tamayo-chef1.jpg\"><img decoding=\"async\" class=\"size-full wp-image-70315\" src=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2016\/06\/Enoch-Tamayo-chef1.jpg\" alt=\"Photo: Alain L. Guti\u00e9rrez Almeida\" width=\"755\" height=\"560\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2016\/06\/Enoch-Tamayo-chef1.jpg 755w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2016\/06\/Enoch-Tamayo-chef1-300x223.jpg 300w\" sizes=\"(max-width: 755px) 100vw, 755px\" \/><\/a><figcaption id=\"caption-attachment-70315\" class=\"wp-caption-text\">Photo: Alain L. Guti\u00e9rrez Almeida<\/figcaption><\/figure>\n<p><strong>For which living or dead person would you like to prepare a meal?<\/strong><\/p>\n<p>For Ferr\u00e1n Adr\u00eda. I would love to get his opinion on how I cook.<\/p>\n<p><strong>Stuffed cassava fritters<\/strong><\/p>\n<p>For this recipe you can use as stuffing jerked meat, tuna fish, chorizo or any meat or stew left over from previous meals.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>cassava\u00a0\u00a0 290 g<\/p>\n<p>oil\u00a0\u00a0 30 mL<\/p>\n<p>parsley\u00a0\u00a0 8 g<\/p>\n<p>anisette\u00a0 15 mL<\/p>\n<p>salt to taste<\/p>\n<p>black pepper<\/p>\n<p>egg\u00a0\u00a0 1<\/p>\n<p>flour\u00a0\u00a0 30 g<\/p>\n<p>cheese\u00a0\u00a0 30 g<\/p>\n<p>olives<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>Once cooked and soft, beat the cassava and add the finely cut parsley and the anisette. Knead the cassava mass, give it a tartlet shape and fry. The fritters are stuffed and cooked au gratin. Decorate them with olive slices.<\/p>\n<figure id=\"attachment_70314\" aria-describedby=\"caption-attachment-70314\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2016\/06\/Frituras-yuca-rellena1.jpg\"><img decoding=\"async\" class=\"size-full wp-image-70314\" src=\"https:\/\/oncubanews.com\/wp-content\/uploads\/2016\/06\/Frituras-yuca-rellena1.jpg\" alt=\"Photo: Alain L. Guti\u00e9rrez Almeida\" width=\"755\" height=\"504\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2016\/06\/Frituras-yuca-rellena1.jpg 755w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2016\/06\/Frituras-yuca-rellena1-300x200.jpg 300w\" sizes=\"(max-width: 755px) 100vw, 755px\" \/><\/a><figcaption id=\"caption-attachment-70314\" class=\"wp-caption-text\">Photo: Alain L. Guti\u00e9rrez Almeida<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Enoch Tamayo Acosta: Graduated as a cook in 2000 and as a chef in 2006. He lived in Luanda, Angola, where he worked as an advisor of beverages and food for a hotel group. At present he is the chef at Havana\u2019s Castropol Restaurant. He prefers having a coke, he almost doesn\u2019t drink alcohol, the [&hellip;]<\/p>\n","protected":false},"author":3134,"featured_media":70313,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[13906],"tags":[],"ppma_author":[33546,8689],"class_list":["post-70278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrepreneurship-in-cuba"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Flavors: Stuffed cassava fritters | OnCubaNews English<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oncubanews.com\/en\/cuba\/economy\/entrepreneurship-in-cuba\/flavors-stuffed-cassava-fritters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flavors: Stuffed cassava fritters | OnCubaNews English\" \/>\n<meta property=\"og:description\" content=\"Enoch Tamayo Acosta: Graduated as a cook in 2000 and as a chef in 2006. 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