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Yuca |
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- Aliases
- Yuca, Cassava, Manioc, Brazilian Arrowroot, or Tapioca
- Description
- The yuca is conical or cylindrical shaped and it's skin is brown. The flesh can be whitish, yellowish, or reddish.
The yuca is native to northeastern Brazil and southwestern Mexico. It is a staple food in many countries of Asia, Africa and Central and South America .
- Preparation and Serving
- All varieties of yuca contain hydrocyanic acid, a poisonous substance that can be eliminated by cooking or dehydration. Soaking in water will rid a lot of the substance before cooking. It
can be eaten and prepared in much the same way as a potato or sweet potato. It is also made into a flour for the use in sauces, stews, breads, cakes, and biscuits.
- Recipe Links
- How to make a Dominican Sancocho
- Yuca con Mojo
- Soy - Cassava Soup
- Cassava Cake
- Cassava Tidbits
- Links
- New Crop Resource Online Program
- West African vegetables
- Botanical.com
- Cassava pics from Texas A&M
- Introduction to Cassava
Report filed 04.24.98
Last updated 08.16.98
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