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Do you know how to cook yuca? Working with yuca for the first time can be intimidating. Its waxy brown skin and oblong shape make this tropical root vegetable, also known as cassava, seem impenetrable.
In Puerto Rico (where my family hails from) there are two main ways of cooking yuca and you'll find them below. However, keep in mind that this delicious root vegetable is as versatile as potatoes, so it is cooked in many other ways across Latin America.
Here are some tips to get you started:
HOW TO PEEL YUCA
The best way to tackle yuca's tough skin is with a knife and not a vegetable peeler. Start by washing and drying the yuca then cut into pieces that are three to four inches long. Lay each piece of yuca flat side down on a cutting board then gently slice off the skin. Cut each portion in half lengthwise or in quarters, depending on the thickness of the vegetable.
HOW TO COOK YUCA
Treat yuca the same way you would potatoes. Simply put the vegetable in a pot and cover with cold water, season with salt, bring to a boil then simmer until done. Then drain and you are ready to eat.
Do note that yuca has a fibrous stem running through its centre (pictured above). It should be removed before eating and can be pulled off with your fingers or a fork.
Boiled yuca is delicious drizzled with extra virgin olive oil. You can also sauté onions in a generous amount of oil and pour over the cassava. This makes a delicious side dish that can be served warm or cold.
Another popular way to cook yuca is to fry it. Boil the yuca, pat dry and fry at 350F until golden. This makes a crispy snack best enjoyed with a quick dipping sauce made with minced garlic and extra virgin olive oil or a creamy aioli.
Try this tempting recipe for yuca fries from Sweet y Salado:
Did you know you can use yuca to make dessert? Cassava cake is a Filipino speciality that is gluten–free and laced with coconut. Simply delicious!
You'll need grated cassava, which is sold in the frozen foods section of larger grocery stores. Here is the full recipe from SimplyBaking:
Still hungry? If you are curious to try more Latin vegetables, why not learn how to peel plantains?