📝 About This Recipe
Inspired by the sun-drenched Caribbean coast of Colombia, this savory Enyucado reimagines the classic yuca cake as a hearty, legume-forward masterpiece. We’ve married the creamy, starchy texture of grated cassava with the earthy richness of seasoned black beans, creating a dish that is both comforting and deeply aromatic. With a golden crust of salty Queso Costeño and a hint of coconut milk, this dish is a vibrant celebration of tropical flavors and wholesome pulses.
🥗 Ingredients
The Yuca Base
- 2 lbs Yuca (Cassava) (peeled and finely grated)
- 1/2 cup Coconut Milk (full-fat for richness)
- 1.5 cups Queso Costeño or Feta (crumbled)
- 1 teaspoon Anise Seeds (lightly toasted)
- 4 tablespoons Butter (melted)
- 1 tablespoon Sugar (to balance the salt)
The Black Bean Core
- 2 cups Black Beans (cooked and drained)
- 1/2 cup Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
Garnish & Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Lime (cut into wedges)
- 1/2 cup Sour Cream or Hogao (for serving)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x9 inch baking dish or a medium cast-iron skillet with butter.
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2
Peel the yuca and remove the woody central core. Use a fine grater to shred the yuca into a large mixing bowl. If the yuca is very watery, gently squeeze out some excess liquid using a clean kitchen towel.
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3
In a small skillet over medium heat, toast the anise seeds for 1-2 minutes until they become fragrant, then set aside.
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4
Prepare the bean filling: Heat olive oil in a pan over medium heat. Sauté the red onion and garlic until translucent and soft, about 5 minutes.
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5
Add the cooked black beans, cumin, and smoked paprika to the pan. Season with salt and pepper. Using the back of a spoon, lightly mash about a quarter of the beans to create a thicker texture. Cook for 3-4 minutes and remove from heat.
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6
Back to the yuca bowl: Mix in the melted butter, coconut milk, sugar, toasted anise seeds, and 1 cup of the crumbled cheese. Stir until a thick, cohesive batter forms.
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7
Spread half of the yuca mixture into the bottom of the prepared baking dish, smoothing it out with a spatula.
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8
Layer the seasoned black bean mixture evenly over the yuca base, leaving a half-inch border at the edges.
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9
Carefully dollop the remaining yuca mixture over the beans and spread gently to cover the filling completely.
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10
Sprinkle the remaining 1/2 cup of cheese over the top for a salty, golden crust.
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11
Bake in the center of the oven for 45-55 minutes. The edges should be bubbling and the top should be a deep golden brown.
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12
Remove from the oven and allow the Enyucado to rest for at least 15 minutes. This is crucial for the starches to set so you can cut clean squares.
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13
Garnish with fresh cilantro and serve warm with a dollop of sour cream or Colombian Hogao sauce.
💡 Chef's Tips
If you can't find fresh yuca, frozen grated yuca found in Latin markets works perfectly—just thaw and drain it well. For a more authentic flavor, use Queso Costeño; if unavailable, a mix of Feta and Cotija provides that signature salty punch. Don't skip the anise seeds; they provide the traditional aromatic 'lift' that defines a true Enyucado. Ensure your black beans are well-seasoned and not too watery, or they will make the center of the cake soggy. If the top isn't browning fast enough, turn on the broiler for the last 2-3 minutes of cooking, watching closely.
🍽️ Serving Suggestions
Serve alongside a fresh avocado and tomato salad with a lime vinaigrette. Pairs beautifully with a chilled glass of Aguapanela with lime or a crisp lager. Add a side of fried sweet plantains (maduros) for a sweet and savory contrast. Top with a spoonful of Hogao (Colombian tomato and onion sauce) for extra moisture and zest. Great as a main vegetarian course or as a hearty side dish for grilled fish.