Inspired by the traditional Dominican yuca bread recipe, these are easier to make, more attractive, and great to serve as picadera (party food).

– 1½ pound yuca (cassava), [0.7 kg] (cassava), peeled and washed – 1 cup chicken broth, unsalted – 3 tablespoons butter (salted) – 1 tablespoon aniseed – 1 teaspoon salt – 1 pound pork cracklings, (chicharrones) – vegetable oil, to rub on your hands and grease baking tray


Grating yuca:

Grate using the least coarse side of the grater, or using the grater attachment of your food processor. Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container. When you have finished straining the cassava, measure the amount of liquid that you extracted.

Measuring broth:

Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.

Mixing dough:

Add the cracklings to the cassava mixture and mix well. Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well.

Cooking dough:

Place the mixture in a large non-stick pan and heat over low heat. Cook stirring constantly, turning the mixture at the bottom until it turns into a darker. Once it is completely cooked, and is sticky and translucent, remove it from the heat and place it into another container. Let it cool down to room temperature.

Making the buns:

Rub oil on your hands and place ¼ cup of mixture on your hand. Form balls with it and place it on an oiled baking tray or silpat.


Remove from the heat, serve warm.Bake in preheated oven to 400 ºF [200ºC] until the top turns a light golden color (15-20 minutes).

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