Recipes » Side Dishes » Yuca Arepas with Hogao (Tomato and Onion) Sauce
T. Colin Campbell Center for Nutrition Studies



  • 2 cups yuca, peeled and cubed
  • ⅓ cup almond flour
  • 1 Tbsp chia seeds
  • Pinch of sea salt

Hogao Sauce

  • 1 cup onion, diced
  • 1 cup tomatoes, diced
  • ¼ cup roasted red pepper, diced
  • 3 garlic cloves, crushed
  • Pinch of ground cumin
  • Pinch of sea salt
  • Pinch of ground pepper
  • Cilantro, chopped (optional)



  • 1. In a saucepan, add the yuca and cover with water. Bring to a boil and cook for 15 minutes or until tender.
  • 2. Drain the yuca and transfer to a medium bowl.
  • 3. Mash the yuca until there are no big chunks. Add the almond flour, chia seeds, and pinch of salt, and mix well.
  • 4. With wet hands, take about ¼ cup of the mix and form into a ball. Flatten into arepa about ½ inch thick. Repeat with remaining mixture.
  • 5. In a hot skillet, cook the arepas until lightly toasted on each side.
  • 6. Serve immediately.

Hogao Sauce

  • 1. In a hot skillet, sauté onions for 3-4 minutes or until slightly softened.
  • 2. Add tomatoes and roasted red peppers and sauté for 3 minutes.
  • 3. Add garlic and spices and cook for 3 minutes.
  • 4. Add cilantro, if using, and serve.

Cooking Tips

  • 1. You can find peeled frozen yuca in most supermarkets.

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