Y is for Yuca

History: Cassava is another name for this root vegetable.  Forms of the modern domesticated species can be found growing in the wild in the south of Brazil. By 4,600 BC, manioc pollen appears in the Gulf of Mexico lowlands, at the San Andrés archaeological site.  The oldest direct evidence of cassava cultivation comes from a 1,400-year-old Maya site in El Salvador.  With its high food potential, it had become a staple food of the native populations of northern South America, southern Mesoamerica, and the Caribbean by the time of the Spanish conquest (from Wikipedia).

 Identification:  The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside.  It is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins.  Preparation of the bitter variety requires strict attention.    Season:  This is an import crop and can be found all year.

We have not yet tried Yuca in the kitchen.   I found a Community Table post with 10 great recipes for Yuca, please click here to learn more.