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Greetings, Hive friends! Today I'm excited to share with you a very simple recipe with pre-cooked ingredients, ideal for breakfast or dinner, or for any occasion you desire: Simple but healthy cassava (or manioc) empanadas stuffed with chicken, and to top it off, with a star ingredient like cassava, which is gluten-free. This recipe is great if you can't eat conventional flours, so it's the perfect option. Reading the guidelines for posting in this community, I really liked the idea of answering or being guided by some questions they offer to encourage you to write the recipe with purpose; that hooked me: who taught me how to make it, or how did I learn to make it? And today I want to share with you the answer to that valuable question.

Recipe: Step-by-step instructions with images and directions to make it more dynamic.

My sister taught me how to make these delicious cassava flour (tapioca) empanadas; I think I've mentioned several times that she's a great cook. I had always eaten cassava in a very simple way, just boiled, but she insisted on making it different, so recently I remembered those days of learning and wanted to repeat this recipe. However, it is not only special because she taught me, but also because the moment she did so was truly valuable. It was several years ago, when we were still living in Venezuela, during the country's most difficult time, when the economic situation was at its most tense and it was impossible to get basic foodstuffs. It's true that other products were abundant, such as yuca and mangoes, so it was a long season of making many recipes with those ingredients. You learn to value products you didn't used to buy, you learn to be more diverse in your food, you learn to adapt to the crisis, and you learn to cope with situations and turn simple foods into recipes that stay with you forever, even when you no longer need them, and that is very valuable. So every time I feel nostalgic, I make this recipe, which is simple and practical but has great sentimental value.

I like cooking, especially preparing those little dishes I've learnt, but I'm very practical because having a weekly schedule doesn't allow me to cook with time and peace of mind. I usually have everything organized for the week, and I think writing about recipes and food has its complex side. I always try to be very precise in my recipes. This time, I tried to just show images and use them to guide you step by step to be more dynamic. This recipe is very simple, so I know that many of you already know it, and those who can't follow along with the images.

Whenever I cook, I try to enjoy it and have a drink that I like at the time. This time I made myself an orange coffee that is really delicious, and I'm on a roll with drinking my coffee this way, so I enjoyed it very much.

They are truly delicious, soft, easy to digest, and versatile; you can freeze the dough for a long time and then make empanadas, pies, cakes, and purées. It is really worth trying, and it is a super economical, healthy, gluten-free food. I think that over the last decade, in terms of healthy foods, cassava has positioned itself as one of the best foods for special diets, so if you have the opportunity to try it, don't hesitate; you'll love it.