All About Yuca: 6 Ways to Prepare Yuca

Yuca (*Manihot esculenta*) is the starchy, edible [tuber](https://www.masterclass.com/articles/what-are-tubers) of the cassava plant, a drought-tolerant tropical perennial. Rich in vitamin C, calcium, and potassium, yuca is native to Brazil but grown throughout South America, where it’s eaten as a dominant source of carbohydrates along with rice and maize. Yuca is also known as cassava, mandioca, *macaxeira*, or *aipim*, depending on where it’s found in the world. There are two varieties of yuca consumed worldwide: Bitter yuca and sweet yuca. Sweet yuca is the variety you can find in Western grocery stores—usually stocked alongside other root vegetables like [sweet potatoes and yams](https://www.masterclass.com/articles/whats-the-difference-between-sweet-potatoes-and-yams), with the plantains, or in the frozen section—while bitter yuca is mainly processed into cassava flour. Yuca has a mild flavor with a slight earthy bitterness. The tuber offers a neutral foundation for doughs and baked goods and lends itself well to bold, bright flavors like garlic, chili pepper, citrus, and herbs like [cilantro](https://www.masterclass.com/articles/how-to-cook-with-cilantro-plus-12-recipes-featuring-cilantro) when served on its own. Just like potatoes, you can prepare yuca in numerous ways: 1. __Peel__: It’s important to peel yuca’s rough, fibrous outer skin before cooking or consuming because its flesh contains toxic levels of prussic acid and cannot be eaten raw. To peel yuca, cut the tuber in half crosswise and remove either end. Stand the vegetable on its cut side, and slice away the skin (usually with a chef’s knife, not a vegetable peeler), rotating as you go. 2. __Boil__: Yuca is most commonly boiled before being mashed or stewed. In the Cuban dish *yuca con mojo*, boiled yuca is marinated in a sauce of garlic, lime juice, and olive oil. 3. __Fry__: Thick-cut yuca fries are fried in vegetable oil until golden brown and crispy. Additionally, you can make thinly sliced yuca rounds into chips. 4. __Grate__: In the Dominican Republic, grated bitter yuca is used to make *casabe*, a cracker-like, unleavened flatbread. 5. __Grind__: Ground yuca root is known as cassava flour, cassava starch, or tapioca and is often used in international cuisine. Brazilian *farinha*, or West African *garri* are both flours made from ground cassava root. In Jamaica, cassava is so common that it has its own category of baked goods, referred to as *bam-bam*. You can use the flour as a thickener, a 1:1 gluten-free substitute for baked goods, or make cassava tortillas, tamales, or dishes like *cativias*, a Dominican-style empanada. 6. __Roast__: Roasting yuca over high heat with oil and an assortment of spices, like *yuca asado*, enhances the sweet undertones and turns the flesh soft and fluffy. While yuca and yucca are both plants with similar names, they are not interchangeable. Yuca is the starchy, edible tuber of the cassava plant, while yucca is a broad genus of plants that belongs to the *Asparagaceae* family. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Yuca, a starchy tuber from the leafy cassava plant, is a staple food across the Caribbean and Latin American cuisine.