Juane de Yuca (Cassava)

soak the paiche overnight, then drain it and cook it in water, once ready cut it into six portions. Separately peel and grate the yuccas, place the zest on a clean cloth and drain all the juice. In a saucepan heat the butter and fry the onion, garlic and season with salt, cumin and pepper. once golden add the cilantro and fry until it dries a little, add the yuca and cook stirring until it thickens. For each juane, place two previously roasted bijao leaves, in the shape of a cross. Put a portion of yucca dough on the leaves and in the center of it a piece of fish, wrap it and tie it. Put all the juanes in a pot with boiling water and cook them for 30 minutes. once ready, serve it with an onion sauce or its cocona pepper.