Yuca (cassava root) is a very versatile root vegetable, one that we have been consuming for hundreds of years, and have learned to prepare in a dizzying variety of ways.
Course Dessert, Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword cassava root, how to cook cassava, mandioca, yucca root
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 181kcal
Author Clara Gonzalez
Ingredients
yuca (cassava)preferably fresh, but for some dishes frozen yuca is acceptable. See below for the rest of the ingredients depending on the recipe.
Yuca is a root vegetable, and it probably has some dirt still stuck to it. Once peeled you should rinse it under running water to wash out any debris or dirt.
3. Boiling yuca
Boiling is the simplest way to make yuca. Yuca is boiled in salt water until it is fork-tender. We have a recipe for boiled yuca with a garlic sauce, and yuca encebollada (with onion sauteed in olive oil) for you to try.
Making yuca bread can be as simple as making casabe, our ancestral cassava bread, to making the traditional panecico, a Dominican yuca bread wrapped in plantain leaves, or trying my recipe for a panecico-inspired yuca bread.
Baking yuca and air frying
Some yuca dishes are made in the oven, and some I have adapted the recipes from frying to air frying, like baked bolas de yuca.
And more
You can make yuca in many other ways (and we have the yuca recipes for that!).