Yuca is one of the most ancient ingredients in our cooking repertoire. Here we'll show you how to peel yuca, how to cook yuca, and 10 popular recipes to do it.
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Cassava — best known by the Arawak name yuca — is one of the most ancient ingredients in Dominican cooking, and perhaps the most important culinary inheritance bequeathed to us by our Taino ancestors.
Here we’ll show you how to cook yuca, and 10 popular ways to do it.
Content:
– How to Peel Yuca
– How to Cook Yuca
– 10 Basic Yuca Dishes
How to cook yuca
Yuca is a very versatile ingredient and can be combined and cooked in very many ways, most of which are listed further below.
The first thing you need to learn is how to peel it.
How to peel yuca (cassava)
Toxicity in yuca
This is one topic that comes up often when people hear about yuca.
While the original (bitter) variety of yuca contained toxic substances(2), the variety that is currently grown and sold in the Dominican Republic (sweet) has been bred to eliminate this toxicity. Once cooked, it can be safely eaten without having to undergo the traditional processes used to get rid of the toxins.
In any case, cassava should not be ingested raw(1).
Cooking methods to prepare yuca
Amongst our collection of yuca recipes, you can find these:
- How to fry yuca: Cativía, Bollitos, Yuca Fries, Buñuelos, Arepitas, Chulitos
- How to make vegan yuca: Yuca al Mojo, Casabe, Yuca Fries
- Healthy Yuca: Yuca al Mojo de Ajo, Casabe, Yuca Fries
- How to Boil Yuca: Yuca al Mojo de Ajo
- Baked Yuca: Bollitos (Baked), Yuca Pudding, Pastelón, Panecicos
- Taíno (Indian): Casabe
10 basic yuca dishes:
Casabe (Cassava Bread)
This is as basic as it gets! Casabe is the oldest dish in our culinary culture, it was the staple of the Taino diet, and it has been consumed in our country ever since. Dominicans use it to accompany fried foods (like Chicharrones), as a snack (best with Mambá), as a side with Habichuelas con Dulce, and more. This dish contains just one ingredient, requires little skills, and is a nutritious, healthful addition to any diet.
You can read more about the history of this ancient dish here.
Arañitas and Arepitas de Yuca (Cassava Fritters)
This one is a no-brainer, Arepitas de Yuca is the most popular yuca dishes in our blog. Arepita is a generic name for “fritter” in the Dominican Republic, Arañitas (little spiders) follows the same preparation, but the yuca is grated more coarsely, which results in a fritter with little “legs” sticking out in all directions, hence the name.
Bollitos de Yuca (Cheese-Filled Cassava Balls)
This is one of the most decadent and popular ways to prepare yuca. Bollitos de Yuca is a popular street food, inexpensive, filling and inoffensive to most people. I have rarely encountered served at homes, but if you don’t have a neighborhood fritura around, you should definitely try our recipe. There’s a good reason it’s one of the most popular in our collection.
If you are worried about eating fried food, you can try this other non-traditional, non-fried version that I’ve created.
Buñuelos de Yuca (Cassava ‘Beignets’ in Spiced Syrup)
Buñuelos have always been a traditional Hispanic food, the original ones are made from flour, but several variations made with non-traditional ingredients can be found throughout Latin-America. In the Dominican Republic, Buñuelos de Yuca are traditionally served during the Lenten Season. It’s a humble dish, made at home mostly for Lent; and found throughout the year on many a colmado and cafetería counter.
If you are curious about the buñuelos made from flour (we call them Buñuelos de Viento), we also have that recipe.
Chulitos (Cassava Mini-Rolls)
Chulitos is one of those dishes that take me back to my childhood. There was a fritura not far from my childhood home famous for Chulitos. People would drive for miles just to stop by and eat these. I still miss those little chewy rolls stuffed with spicy meat, street food can’t possibly get better than this.
Pastelón de Yuca (Cassava and Chicken Casserole)
Pastelones (Casseroles) are a popular food in our country. Put layers on something in between layers of some other stuff, add some cheese to the layering and you’ll have a full meal that nobody can resist. Yuca lends itself very well for this purpose, and for a bit of a change, this Pastelón de Yuca combines a creamy chicken filling with cheese.
Yuca Frita (Cassava Fries)
It’s human nature: We need to cut things into sticks and deep-fried them. I have seen “fries” made of anything this side of cardboard, and yuca isn’t spared this fate. These crispy Yuca Fries are probably my favorite type of fries. They come out crispy and are perfect to serve in whatever manner you’d usually serve fries. You need to try them.
Empanaditas de Yuca or Cativías (Cassava Pasties)
If you love empanadas, then you definitely need to put Catibías on your to-do list. Yuca produces a more elastic dough than the traditional empanadas, which gives it an interesting twist. This dish is very popular with readers on gluten or grain-free diets. In the Dominican Republic, this is another traditional street food.
Panecicos (Cassava and Pork Crackling Rolls)
Panecico is truly an obscure Dominican dish. There are only a few places in the country where it can be bought made the traditional way: On an open fire hot plate, wrapped in plantain leaves. The traditional bread is quite dense (no leavening), and plantain leaves and open fires may not be as readily available to your common urban dweller, so we went ahead and simplified the recipe, spiffed up the presentation, and still preserved all the flavors that make it a special dish in our cuisine.
Pasteles en Hoja de Yuca (Cassava and Chicken Pockets)
Right after Panecicos, Pasteles en Hoja de Yuca are almost certainly the most complex yuca dish in our collection. It is usually served as part of the traditional Dominican holiday feasts and is second in popularity after the more traditional Pasteles en Hoja. I frankly prefer this one.
If you have some time, I highly recommend you try this one. It’s really a lovely dish.
We have these and many more dishes in which yuca (cassava) is the main, or an important ingredient, and there is a good reason it’s so popular in our country. Make space for it in your pantry.
Buen provecho!
References:
(1) FDA Poisonous Plant Database
(2) Cyanide Poisoning and Cassava
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