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Export 8 ingredients for grocery delivery
Step 1
Wash the cassava roots thoroughly and peel them, then cut into small cubes.
Step 2
Rinse under cold water. Place the cassava in a saucepan and cover with cold water, then add salt and bring to a boil. Simmer for about 35 minutes.
Step 3
Drain and purée cassava with a potato masher.
Step 4
Mix the cassava and the grated cheeses and knead them by hand.
Step 5
While kneading, add the butter, egg, and milk gradually. The cheeses are salty, so season lightly with salt.
Step 6
Knead well until obtaining a homogeneous and slightly firm dough.
Step 7
Divide the mixture in 8 to 10 balls.
Step 8
Spread the balls of mashed cassava around half of each skewer, leaving a small empty space at the top of the skewer.
Step 9
Place the skewers on a hot grill or griddle until the cassava is golden brown.
Step 10
Once the sonsos de yuca are golden brown and hot, place them on a flat surface to let them cool slightly before eating.
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