Sonso De Yuca
Ingredients
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- 2 pounds yuca (cassava) – peeled and cut into 2-inch chunks (~1.5 large cassavas)
- 8 cups water – for boiling yuca
- 1 tsp salt – for boiling yuca
- 10 ounces queso fresco – coarsely grated
- 2 tbsp unsalted butter – softened
- 1 egg – beaten
- 2 tbsp milk – room temperature
- 1 tbsp vegetable oil – for greasing grill or pan
Instructions
1. Peel the yuca and cut into 2-inch chunks. Bring 8 cups water and 1 tsp salt to a boil in a large pot, add the yuca, and simmer until very tender, 20–25 minutes.
2. Drain well and return the yuca to the hot pot to steam-dry for 2 minutes. Remove and discard the woody fiber from the center of each piece.
3. Mash the yuca until smooth and lump-free, then work in the softened butter until fully absorbed.
4. Add the grated queso fresco, the beaten egg, and the milk. Mix until a cohesive, pliable dough forms that holds together without cracking, 1–2 minutes. Let rest 5 minutes.
5. Preheat a grill or a large nonstick skillet over medium heat. Lightly grease the grates or pan with the vegetable oil.
6. With damp hands, mold about 0.5 cup of dough around a wooden skewer to form a flat oval about 0.5 inch thick; or shape into oval patties without sticks. Repeat to make 8 pieces.
7. Cook, turning once, until golden with light char and heated through, 3–4 minutes per side. Work in batches if needed.
8. Serve hot.
Sonso de Yuca is a beloved lowland Bolivian snack made from tender mashed yuca enriched with salty fresh cheese and shaped either onto sticks or into oval patties. The exterior turns lightly crisp and golden while the inside stays soft and stretchy from the melted cheese, making it deeply satisfying and comforting. It’s typically eaten hot, often as a mid-morning or afternoon bite, and pairs naturally with coffee or tea.
Originating in Bolivia’s eastern departments—especially Santa Cruz and Beni—sonso reflects the meeting of indigenous Amazonian yuca traditions with dairy introduced through ranching. The name is also spelled zonzo, and the form varies: al palo (on a stick over coals), al horno (baked), or abizcochado (griddled). It remains a staple of camba cuisine and local food culture, served in homes, markets, and roadside stands.