Known as cassava in english and manioc in french, today’s recipe is all about yuca!
But what exactly is it? To some people, this root can be scary and maybe even seem a bit gross… but I promise you that the amazing flavor is hiding behind its peel!
Having grown up in a Colombian household, I’ve always known exactly what it was so when I came across it in France, I was pleasantly surprised!
*Quick fun fact* Did you know that it was brought to South America with the slave trade? It’s just one of the many amazing influences that Africa has had on the continent and its culture.
Here is a quick and easy way to prepare YUCA !
- 2 garlic cloves chopped
- First, rinse yuca and peel it like a potato! (I’ve also seen people peel off the skin but it really depends on personal preference!)
- Before boiling the yuca, place it lengthwise on a cutting board and cut it into three segments followed by a cut down the middle of each segment.
- In a large and deep pan, submerge yuca along with chopped garlic and salt into water.
- Boil the yuca for about 15-20 minutes or until it becomes soft, but not too long so that it falls apart.
- Allow to cool and cut the softened yuca into thin strips like seen in photo below.
- Finally, fry in oil until nice and crispy or (for a healthier version) pop them in the oven for 8 to 12 minutes.
That’s it! You can sprinkle on salt (or any other seasoning) for added flavor ❤ These are great for dipping into guac or beans but if you must… ketchup is also pretty good… 😉
We will also be posting a video soon on our youtube channel so that you can learn how to find the perfect yuca and prepare it like a pro!
Sending lots of vegan love from Lyon!