There are two kinds of yucca plants: one variety of yucca is a succulent plant related to agave and is used as an ornamental plant in the southwestern U.S. The other variety is better known as cassava, and is sometimes spelled "yuca" as well as "yucca." The starchy root of this plant is used in traditional Caribbean, African and Latin American cooking. Yucca can be used similar to a potato: you can make mashed yucca, boiled yucca, yucca dumplings or even yucca French fries.
Step 1
Cut the yucca root into 4-inch pieces with your knife if you have a very large or long root.
Step 2
Trim the bark or tough outer skin off the yucca root by cutting lengthwise down the root, exposing the pale white flesh inside.
Step 3
Cut the yucca in half through the core. Cut the resulting halves into stick or fry shapes by cutting the root lengthwise into 1/2-inch wedges. Trim the portions of the yucca that were inside the core of the plant because these pieces are too woody to eat.
If you are making yucca fries, cut the pieces of yucca lengthwise again into 1/2-inch-wide strips. They should look like uncooked French fries.
Step 4
Prepare the yucca according to the instructions on your recipe. For most purposes, yucca is boiled for 20 to 30 minutes and then mashed or incorporated into a recipe. If you are frying the yucca, you can drop the yucca pieces into hot oil and allow them to cook for 10 minutes, or until they are cooked through and tender in the middle.
Things You'll Need
- Cassava, enough for your recipe
- Knife
- Large pot
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