In Latin countries, yucca or cassava is very popular and has a variety of uses. It’s no wonder that this ingredient is such a large part of the traditional diets in many regions. It can be consumed boiled, fried, as part of a soup or stew, as bread, as a beverage and even in desserts. Many other recipes can be made from its starch, turning it into a staple in our kitchens while also being nutritious and delicious.
In Peru there are two types of yucca: white and yellow. The yellow is used in many recipes because it’s creamy and cooks quickly. It also gives dishes an appetizing color, especially when served as a side. For example, in Northern Peru dishes like causa and ceviche are served with a side of yucca. The seco de cabrito and seco de pescado are served with a portion of tender yucca because its texture is perfect and its neutral taste allows you to enjoy the flavors of the whole dish.
It’s low cost is another reason yucca is very popular. If you do plan on preparing a lot of yucca recipes, just make sure it’s well cooked. Yucca contains a substance that can be toxic if consumed raw.
I leave you with a recipe for a traditional Sunday brunch. Delicious balls of stuffed yucca served with yellow ají mayonnaise or avocado mayonnaise. They’re delicious and everyone loves them. If you want to give your recipe some variety, you can use cheese or any other meat in place of the chorizo. Make as many changes as you like and enjoy the satisfied faces of your family!
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