What Is Yuca (Cassava) & How To Cook With It

Yuca, cassava, mandioca are some of the names of this delicious edible root. It’s full of fiber and its neutral flavor makes this tuber perfect to make gluten-free flour. We enjoy it in many different ways.

Root vegetables are a big part of Dominican cooking and culture, and yuca is my favorite of all.

If you want to learn everything there is to know about yuca and how to cook it, you’ve come to the right place. Now let’s get started!

What is Yuca?

Yuca is the most used word in Spanish to name the starchy, fibrous, edible root of the cassava plant. The scientific name of the cassava plant is Manihot Esculenta, a native of South America, specifically Brazil where it’s called mandioca. While in Brazil yuca is named mandioca, in the US, a similar name “tapioca” refers to the starch or flour made with dried cassava (tapioca flour). 

The yuca root shouldn’t be confused with yucca, a dessert non-edible plant from the Asparagaceae family.

Cultivated as an annual crop in tropical and subtropical climates, this root vegetable is a main source of carbohydrates. In fact, after rice and corn, cassava is the largest source of carbs in the tropics, where it is very popular.

Where Do I Find Yuca?

In the US, it can be found in the produce section of the grocery stores, where the long brown roots are sold covered with wax.

A really good idea is to buy it frozen, already peeled, and cut into chunks. You can find it in the supermarket freezer aisle under “ethnic foods”.

In Latin America, it’s customary to cut it in pieces before buying it or remove the tip. The reason we do this is to make sure the flesh is white and we are getting a good one. Like other tubers, this one contains some toxins that can make it bitter and we believe that the whiter the flesh, the better.

How to Tell When Yuca is Bad

Determining whether yuca is bad involves checking for signs of spoilage. Here are some indicators that yuca may be past its prime:

Appearance: Look for any changes in color. Fresh yuca should have a white or creamy color. If you notice discoloration, dark spots, or a slimy film, it may be a sign of spoilage.

Texture: Check the texture of the yuca. It should be firm and have a smooth surface. If the yuca feels mushy, soft, or has a slimy texture, it is likely no longer good to eat.

Smell: Fresh yuca should have a neutral or slightly sweet smell. If you detect any unpleasant or sour odors, it could be an indication of spoilage.

Mold: Inspect the yuca for any visible mold. Mold growth is a clear sign that the yuca is no longer safe to consume.

Expiration Date: If the yuca is packaged, check the expiration date. Consuming yuca beyond its expiration date can pose a risk.

When in doubt, it’s best to err on the side of caution and discard yuca that shows signs of spoilage.

How To Peel & Cut Yuca

Peeling and cutting yuca (cassava) can be a bit different from working with other root vegetables, but it’s a straightforward process. 

First, you’ll need the following tools:

• Yuca (cassava)
• Sharp knife
• Cutting board

Now, here’s a step-by-step process on how to peel and cut yuca:

1. Wash Yuca: Wash the yuca thoroughly under running water to remove any dirt or debris.
2. Cut Off Ends: Place the yuca on the cutting board and trim off both ends using a knife.
3. Peel the Skin: Use a sharp knife to cut a shallow slit lengthwise along the yuca’s skin, being careful not to cut too deep into the flesh. Hold one end of the yuca and wedge the knife under the skin. Slide the knife along the edge, separating the skin from the flesh. Repeat this process until all the skin is removed.
4. Remove Fibrous Core: Once peeled, you may notice a woody, fibrous core running along the center of the yuca. Cut the yuca in half lengthwise, exposing the core. Use the knife to cut out and discard the core.
5. Cut into Pieces: Cut the peeled yuca into manageable-sized pieces, depending on your recipe.
6. Common cuts include cubes or sticks, similar to how you might cut potatoes.
7. Rinse Again: Rinse the cut yuca pieces under cold water to remove any remaining debris.

Your yuca is ready to be used in various recipes. You can boil, fry, or use it in stews and casseroles. 

How to Cook With Yuca?

Once properly peeled, yuca can be eaten boiled, fried, or used in stews and casseroles. Keep in mind that yuca is starchy and can be a great substitute for potatoes in many dishes. Due to its starchy nature, it is always a good idea to serve it paired with a sauce, mojo, or aioli.

In the Caribbean basin, the pre-Columbus bread was the casabe, made out of finely shredded fresh yuca, cooked as a huge pancake. This bread is more like a cracker, very appreciated because of its neutral flavor and because it’s gluten-free.

The root vegetable is a mandatory ingredient in hervidos and sancochos in the Caribbean and some South American countries like Venezuela and Colombia.

In Venezuela boiling it is customary to serve as a side dish with guasacaca or mojo, when having a parrillada (grilled beef cuts and chorizo).

Brazilians are well known for their delicious recipes including bobó de camarão (shrimp in creamy yuca sauce), pao de queijo and bolo de mandioca.

In the Dominican Republic, we often cook it boiled and topped with sauteed pickled onions or made into Arepitas (Fritters).

What Does Yuca Taste Like?

Yuca has a meaty flesh with a slightly grainy texture, similar to potatoes. It has a mild flavor which is a little sweet and a bit nutty.

Overall, yuca’s taste and texture make it a versatile ingredient that can be used in a variety of dishes, both savory and sweet, depending on the culinary traditions of different regions.

Difference Between Fresh Yuca and Frozen Yuca

Fresh yuca and frozen yuca differ primarily in their form and convenience. Fresh yuca is typically found as a whole root in the produce section, requiring peeling, cleaning, and preparation before cooking. In contrast, frozen yuca is pre-peeled and cut into convenient pieces, available in the frozen foods section, offering a time-saving and hassle-free option for cooking.

When it comes to texture, both fresh and frozen yuca share similarities, but frozen yuca might be slightly softer due to the freezing process. Fresh yuca, when cooked, can have a fluffier and more fibrous texture, depending on the preparation method. Additionally, frozen yuca has a longer shelf life as it can be stored in the freezer, making it accessible even when fresh yuca is not readily available.

Cassava Flour

If you follow a gluten-free diet, it is likely that you have heard of cassava flour. Cassava flour is made from yuca root, it is peeled and dried before being ground into flour. It is extremely close to wheat flour in texture and flavor, and makes the best tortillas! 

Nutritional Information

Besides carbs, yuca is rich in vitamin C, offering immune support, and contains other essential nutrients like vitamin B6, folate, potassium, magnesium, and phosphorus. It’s very low in sodium, cholesterol, and saturated fats.

This starchy vegetable is a good source of energy and a healthy addition to your diet, contributing to overall well-being. Keep in mind that specific nutritional values may vary based on the type of yuca and how it’s prepared.

Safety of Yuca

It’s important to note that proper cooking is essential when preparing yuca, as the raw form contains cyanogenic glycosides, which can be toxic.

Storage Tips

Unpeeled, fresh yuca can be stored in the refrigerator’s vegetable crisper drawer, housed in a perforated plastic bag to maintain humidity. This method can extend the shelf life of yuca to about two weeks. 

Alternatively, if immediate use is not planned, store yuca in a cool, dry place with good ventilation, such as a pantry or cupboard, ensuring it’s shielded from direct sunlight and excess humidity. Avoid washing the yuca until you’re ready to use it to prevent potential spoilage due to moisture.

If you have peeled and cut yuca or purchased it frozen, consider freezing it for long-term storage. Place the yuca in airtight containers or resealable plastic bags, and frozen yuca can be stored in the freezer for several months.

Recipes Made With Yuca