Yuca
Though it’s known by many names, this long root is a staple in most cultures. In Latin America and Spain, it’s called a yuca; in Africa, it’s cassava. We know it as tapioca–the processed, pearled form of the root.
Yuca is a rich, starchy treat that tastes sweeter than potatoes. You’ll see it in grocery shops in Miami, but finding it in Detroit is muy complicado. Even if you do find it, chances are it will have been heavily waxed in a (vain) attempt to retain its freshness. It’s still worth buying, however, just to try something different. (Be sure to choose one that is very firm and does not show obvious signs of aging.) Peel it, slice off any brown and/or fibrous bits, cut it into chunks, and boil it as you would a potato. Pierce a chunk with a knife after about 10 minutes to see how tender it has become. When the knife goes in easily, drain the yuca and mash it with a bit of butter and salt. Add a splash of milk if you want a smoother texture.
¡Buen provecho!
Note: do not confuse this root with the root of the yucca plant! The latter has slender, spiked leaves and tall stems crowned with white flowers. Sadly, although the names are similar, yucca is not edible.
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