So what’s yuca and how can I use it?

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I grow up eating yuca most of the time during my childhood. In Panama, yuca grows all year round and is very accessible. yuca its so delicious and it gives you the opportunity to be creative due to their mild flavor. I have to be honest with you I’m Panamanian so I love fried food and my favorite is yuca fries. If you are going to give yuca a try for the first time you won’t be disappointed with yuca fries.


What is yuca?

Yuca,  is pronounced YOO-ka and is also referred to as Cassava. The starchy flesh of the Yuca root is a light white or cream color with a grainy texture similar to potatoes. The meaty flesh is mild, sweet flavor that has a somewhat nutty taste.

Yuca nutrition value:

This starchy tuber is high in calcium, dietary fiber, potassium, and vitamins B6 and C. Yuca has relatively no protein, but does contain high levels of essential fatty acids and twice the calories of potatoes.  Yuca root is gluten-free and the starch made from it is easily digested by anyone with dietary sensitivities.

How to peel the root?

Don’t let the yuca intimidate you, I remember the face of my lovely husband when he saw the yuca root for the first time. He looked like he was in front of something that came from out of space 🙂 but cleaning and cutting the yuca is actually very simple.

cut both pointy ends of the yuca.
then cut the yuca in half.
start peeling the skin off don’t be scare the yuca skin it’s very thick.


*please just make sure you have a very Sharpe knife for this work.


In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.Remove the yuca from the water an


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