Cassava donuts (Buñuelos de Yuca)
This is one of the most traditional desserts in Cuba, but it is known too in many more countries.
8 ounces cassava
8 ounces white dasheen
4 ounces grams yellow dasheen
5 ounces Cuban sweet potato
1 cup Wheat flour
2 cups Sugar
Dash of anise
Half a lemon
Dash of vanilla
Dash of cinnamon
Salt, to taste
Boil cassava, dasheens and sweet potato, until tender, about 5 to 10 minutes.
Remove from heat and allow cooling.
With a mortar crush or grind smash to puree.
Boil cinnamon, vanilla and anise with a little water and set aside.
In an small bowl beat the eggs.
Put the puree on the kitchen counter, make a well in the middle and add the two beaten eggs,
flour, a pinch of salt and the mix of anise, vanilla and cinnamon
Make some thin donuts, forming a figure eight. (∞)
Deep frying, remove and serve with syrup (prepared with sugar in a pint of water and the juice of half a lemon) or cover with any other kind of syrup.