lianabrooks:

guardians-of-the-food:

banchancomic:

I’ve never cooked yuca until I went to Nicaragua last February. At first, I was intimidated of it because it looked so rough and hard. But once I cooked it and tasted how wonderful it was, I just couldn’t get enough of it! It was also one of a few vegetables that I could get pretty consistently around my neighborhood in Ometepe Island. Even when I came back to the states, I made boiled yuca several times. It sure beats mashed potatoes any day. And every time I eat it, it brings me back to the beautiful time I had in Nicaragua.

The hardest part of cooking yuca is cutting them through the hard skin in the beginning. It really feels like I am chopping wood. I just have to get a sharp big knife and wack through it. The cooking method of yuca is very similar to potato and other starchy tuberous vegetables. But unlike potato, yuca has a hard fibrous thick string in the middle, almost like a spine of the root which is inedible. It needs to be taken out after boiling the root.

This boiled yuca is a popular side dish in many Latin American countries. You can also deep fry yuca like thick potato steak fries or put it in a stew.

Enjoy~!

This is the lady who wrote/illustrated the cookbook I just got!!!!

@guardians-of-the-food It’s an amazing cookbook, isn’t it?!?! It’s one of my favorites! So yummy!