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Yaroa: photo of the dish
Illustrative photo: LittleT889 — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Yaroa

Yaroa is a festive dish popular in the Dominican Republic, born in the coastal cities: a thick mash of potatoes or yuca, served in layers with shredded meat, melted cheese and an onion sauce. It is eaten hot, straight from the dish.

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Ingredients

Ingredients

Purée

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes and the yuca, cut them into large chunks and boil them in salted water for 20 minutes, until they mash easily.
  2. Drain and mash them with the butter and the hot milk to get a very smooth purée, then season.
  3. Sauté the sliced onion and pepper in the oil for 6 minutes, add the garlic and tomato paste, then the shredded chicken with the oregano and salt.
  4. Let the filling simmer for 5 minutes so it absorbs the flavours, then adjust the seasoning.
  5. Preheat the oven to 200 °C and butter a gratin dish.
  6. Spread half of the mash on the bottom, cover with the chicken filling, then smooth the rest of the mash over the top with a spatula.
  7. Sprinkle the grated or sliced cheese on top and bake for 15 minutes until the cheese is melted and golden.

Variations and tips

Vegetarian version. Replace the chicken with cooked lentils or sautéed mushrooms; the method stays the same.

Made with what you can find. If yuca is unavailable, potatoes are enough; add a little cornflour for a firmer mash.

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Original Ecomely recipe.