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Nov. 23, 2008
Yuca
I took some pictures the other day to make a sort of tutorial for my Mom so I thought I 'd post it here too.
This is a Tuber called Yuca (YOU-cah). It's also called Tapioca root in English or in other parts of the world, Ubi (oo-bee). 
 Yuca can be cooked just like a potato. It can be fried, boiled, baked, added to soups, mashed, or any way that you would use a potato you can pretty much use Yuca. Here I'm going to show how to peel them to boil.
There is a little secret about Yuca that you can cut into the root long ways like so
then you find that there is a layer that can just be peeled back. Sometimes it peels beautifully and sometimes it doesn't work out so nice, but it can help make peeling easier for sure.
After giving them a rinse they look like this.
It does have a "string" that runs up the middle of the tuber that isn't very good to eat so I will usually try to find it and pull it off if I am cutting it up for boiling or frying.
Here they are all cut up and ready to boil.
You do have to keep an eye on these because if they boil too long they turn to mush. They should be just like potatoes, poke them and if they are soft all the way through then they are ready to eat. Drain off the water and eat as a side dish, pour your favorite sauce over them like white sauce or cheese sauce! My favorite way to eat them is how my Mother in Law makes them with cheese sauce poured over top with hot sauce on the side. YUM!!
I also love Yuca fried like french fries. The first time I had Yuca was in the jungle in Bolivia french fry style with fried catfish from the river.
I have found Yuca in the U.S. before in the grocery store and in one place I even found it in the freezer section peeled and ready for cooking. |
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Posted by building strong boys... 
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Nov. 23, 2008 - Untitled Comment
nak
congrats on the feature