Yuca

It's not a big secret that we love to travel. It's even become part of our family by-laws to travel internationally at least once a year. Though we'd seen it in our local market, we hadn't taken the time to try yuca until we visited Nicaragua this summer. It's widely available in the US, as quick as potato to prepare, and takes seasonings quite well. It's my new favorite starch.

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Yuca, also known as cassava, is a root indigenous to South America. You've probably eaten it before without knowing it - when dried and turned into an extract, it's called tapioca.
This root staple food is high in carbohydrates, calcium, and Vitamins A & C. It's quite inexpensive and super easy to prepare.
IMPORTANT: The brown skin and inner waxy milky skin of sweet yuca roots do contain the chemical cyanide, which is toxic to humans. To avoid poisoning yourself, don't eat it raw. Cut off the skin before you steam, boil, bake, or fry.

- Cut up the yucca into manageable chunks.
- Cut off the brown outer skin, and any purple inner skin.
- Boil the peeled yucca in water for ~ 20 minutes.
- It's done! Spice and serve, mash and serve, or fry and serve.

My favorite ideas include: yuca fries, mashed yuca, and baked yuca (think potato-style).

Have any favorite yuca recipes or new yuca ideas? Share 'em with us!

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written by Corey & Francesca Loftus
Corey is a voice-over artist, yogi, and father to a fur-child named Eddy.  He'll work for almond butter. 
Francesca is a CEO and yogi, on a mission to have the most number of jobs in the world.
corey [at] iamhom [dot] com 
francesca [at] iamhom [dot] com

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