Bollo de Yuca: Traditional Colombian Steamed Cassava Rolls
Bollo de Yuca (affectionately pronounced “bollo e yuca” on the coast) is a magnificent, savory steamed cassava roll. Deeply rooted in the indigenous cultures of Latin America, it is an absolute cornerstone of Caribbean Colombian gastronomy, particularly reigning supreme in the departments of Atlántico and Bolívar.
The secret to this 1-hour and 15-minute recipe is the double-cooking method. By first boiling the cassava just until it softens slightly (but remains firm enough to grind), you create a perfectly pliable dough. Once seasoned, shaped, and wrapped in fresh corn husks, it is boiled a second time to set into that dense, comforting texture that pairs flawlessly with salty cheese!
Bollo de Yuca (Steamed Cassava Rolls)
A savory, indigenous coastal classic! Pure ground cassava dough perfectly seasoned, wrapped in corn husks, and steamed to perfection.
Ingredients
- 2 ½ lbs Yuca / Cassava Peeled and washed
- Salt to taste
- Ameros Fresh green corn husks for wrapping
- Majagua or cooking twine For tying
Instructions
- The first boil: The very first step is to place the peeled and washed yuca into a large pot with plenty of water. Boil it for roughly 20 minutes. (Crucial: Do not let the yuca get too soft or mushy; it needs to retain enough structure to be ground!)
- Grind and knead: Remove the yuca from the water and grind it thoroughly using a traditional mill or food processor. Add salt to your liking to this starchy mass and knead it well with your hands until it forms a unified dough.
- Shape and wrap: Take portions of the dough and use your hands to shape them into balls, then gently roll them out into the classic elongated cylinder shape of a bollo. Place each cassava cylinder onto an amero (corn husk) and wrap it tightly.
- Tie it up: Using the majagua (or cooking twine), carefully tie the wrapped roll. You must tie it firmly enough so the dough doesn't spill out during cooking, but not so tight that it completely deforms the bollo.
- The second boil: Place the fully assembled bollos into a pot of salted boiling water. Let them cook for exactly 30 minutes.
- Serve: Remove them from the water, let them drain and cool slightly to firm up. Unwrap and serve immediately alongside a generous block of queso costeño!
Notes
- Bone Health: Yuca is a fantastic root vegetable with surprisingly good levels of Calcium and Vitamin K, which actively help maintain healthy bones and prevent diseases like osteoporosis.
- Low Fat: Unlike many other side dishes, yuca in its pure, boiled form boasts an incredibly low fat content, making it an excellent, energy-dense option!
- The Bollo Capital: Just like the sweet corn variety, this cassava roll is celebrated annually at the massive “Festival del Bollo y del Frito” in the municipality of Ponedera, Atlántico.
- Endless Varieties: The Colombian coastal bollo family is incredibly diverse! Alongside cassava and sweet corn (mazorca), you can find traditional rolls made from white corn (limpio), plantain, coconut, millet (millo), sweet potato (batata), and more!
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