NPH Bolivia’s garden produces melon, yucca, rice, beans, cabbage, onion, and tomatoes.

NPH Bolivia
Recipe: Masaco de Yucca

“Mashed yucca” with pork

Time: 45 mins Serves: 4


  • 1 lb pork chicharrón (grilled or roasted pulled pork)
  • 3 large yucca roots
  • 1 cup shredded mozzarella (optional)
  • Salt to taste


  1. Peel yucca roots and cut into 1-inch chunks. Place yucca in a pot and cover with water. Bring to a boil and cook for 30 minutes or until completely soft. Drain and set aside.
  2. Place oil in a pan and fry pulled pork and rind until thoroughly roasted. Let cool and shred into pieces. Set aside and reserve pork grease.
  3. Return to the yucca and remove any string-like roots in the center pieces. The root looks like a candlestick and should remove easily when pulled. Mash yucca until texture is similar to mashed
  4. Add shredded pork and mix well. Add 1-2 Tbsp pork grease. Knead mixture and salt to taste. The mixture should not taste oily, nor be too dry. If dry add a bit of pork grease at a time.
  5. Optional: Add a bit of cheese each into small bowls.
  6. Scoop mixture into bowls and press down firmly to give shape, then flip upside down onto a plate. Serve and enjoy!

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