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Yuca for dinner tonight - how to cook?

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No green plantains at the store today (darn) - decided to pick up some fresh yuca instead. Any ideas as to how to cook it?

Currently, dinner will be blackened cod with chunky guacamole....and yucca.

I'd like to avoid deep frying it, and have ingredients for both mojo and chimichurri, as well as a wide assortment of citrus.

All ideas are greatly appreciated.

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  1. Yuca is often boiled and mashed. With a peeler remove the waxy skin. Yuca oxidizes very quickly so soak in acidified water to keep it white. Cut out the woody core if it exist. Boil in salted water until tender, drain and mash. Serve with a mojo, garlic, olive oil and sour orange maybe a little cumin, sauce poured over top.

    2 Replies
    1. re: scubadoo97

      How do you know if there is a woody core? This is my second yuca, and the first one was frozen and had four empty chambers, which were very fibrous. This one had none of thatl; I even tried it after boiling it and it didn't seem fibrous at all.

      1. re: jazzy77

        cut it in half and then in quarters. This will make slicing out the core easy. You should be able to look at it and tell if it looks like it's fibrous.

    2. I like yuca con mojo. Peel, core, and boil the yuca until soft, possibly up to 45 minutes. Saute sliced onion with choppped garlic in olive oil. Let the onions soften but do not brown them. Toss in some sour orange juice or a mix of regular orange juice and lime juice. Pour over the yuca and serve.

      1 Reply
      1. re: rockycat

        Yeah, I rarely mash them just cut into large dice and serve with mojo. Your recipe sound interesting. Have to give it a try.

      2. Other names for it are manioc and mandioca, so you might find recipes by looking those up. In Paraguay they boil it or make it into a bagel type product called chipa (Guaraní word).

        1. Just peel, cut into square sticks and boil.