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Yucca, also known as cassava, is a starchy root vegetable commonly used in Latin American, African, and Asian cuisines. It can be boiled, fried, baked, or mashed similar to potatoes.

Fresh yucca should feel firm and free from soft spots, mold, or cracks. The flesh should be white with no discoloration.

Store raw, unpeeled yucca in a cool, dark place for up to one week. Once peeled, store in water in the refrigerator and use within 2–3 days.

Yes, 'yucca' and 'yuca' both refer to the edible root of the cassava plant. However, 'yucca' can also refer to a non-edible ornamental plant, so always check context.

Boil the yucca in salted water, then discard the cooking water. Always use sweet (not bitter) cassava varieties, as bitter types can be toxic.

Yucca pairs well with garlic, lime, cilantro, cumin, paprika, and black pepper.

Cooked yucca can be stored in an airtight container in the refrigerator for up to 3 days.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Peel the thick, waxy skin and remove the tough, fibrous core. Cut into chunks and rinse before boiling or frying.

Yucca takes about 20–30 minutes to boil, depending on the size of the pieces.

Yes, yucca can be frozen. Peel, cut, and blanch the pieces before freezing them in airtight containers or freezer bags.

Popular dishes include yucca fries, boiled yucca with garlic sauce, cassava cake, and tapioca.

No, raw yucca contains natural toxins and must be cooked before consumption.

Boil peeled and chopped yucca until tender, then fry the pieces in oil until golden and crispy.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yucca is done when it is fork-tender, slightly translucent, and easy to cut with a knife.