The Versatile Yuca Root

Yuca (pronounced you-kah), also known as cassava, is a root vegetable that is grown in tropical and subtropical regions, and is available year round. Yuca first appeared in South America, and has become a staple in Central America, Africa, Mexico, and the Caribbean.

Yuca is a root that varies in length and diameter, just like sweet potatoes and yams. They are about 2 to 3 inches in thickness and 6 to 12 inches in length. When choosing yuca, make sure they are blemish free, firm and dry. The outer layer of the yuca root is bark-like in thickness and firmness, and appears to have a waxy glossy coating. The inside is white and crisp with a woody spine in the center.

Starchy like potatoes, yuca is great for thickening sauces or soups. This rich in fiber root vegetable is the source for Tapioca, and Cassava bread. When cooked, yuca is chewy in texture and has a mildly sweet, buttery flavor. When storing, freshness can be retained at room temperature for about a week. On the other hand, peeled yuca should be refrigerated in water for no more than 3 days.

In Puerto Rico, yuca is often used to make masa (pureed paste) for Pasteles. It is hard work, but it is a time-honored dish prepared for the Christmas holiday. The main ingredients for the paste are plantains, green bananas (guineos verdes), and yautia, or yuca. Pasteles are filled with any combination of the following ingredients; pork, ham or chicken, potatoes, olives, raisins, or other vegetables. The masa and filling are wrapped in plantain leaves and parchment paper, resulting in rectangular shapes that are about 1/4 inch in thickness. Pasteles are cooked by boiling, and usually served with Arroz y Gandules (pigeon peas and rice), and salad.

You can serve yuca with just about any meal, except breakfast. Then again, I have on occasion, had a breakfast of yuca drizzled in plain olive oil with a hard-boiled egg, and a hot cup of green tea.

Once you're familiar with how to prepare yuca, try experimenting - mash and season to create a garlicky "mashed potato type" side dish. Yuca root is similar to potatoes, and can be prepared by boiling, baking or frying.

Preparation:

To prepare yuca, you must peel the thick outer layer carefully. Since the thick hard skin makes it difficult to peel, try cutting the longer tubers in half before peeling; once peeled, rinse well under running water.

Place yuca in a soup pot filled with water and sea salt. Bring to a boil, and cook for about 25 minutes, until soft. Using a fork, test them for softness. When done, cut in half lengthwise, and remove the woody spine from the center. Cut into medium size chunks. Slice red onions, and add to cooked yuca, drizzle olive oil, and toss. For added spice, you can crush a bit of garlic to mix with the olive oil, and then add to the yuca and onions.