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Yuka, also known as cassava or manioc, is a starchy root vegetable commonly boiled, fried, or mashed. It's a staple in Latin American, African, and Asian cuisines.

Soaking is not required, but rinsing yuka after peeling helps remove excess starch and any dirt.

Yuka can be used in soups, stews, yuka fries, mashed yuka, and even made into dough for breads and empanadas.

Store whole, unpeeled yuka in a cool, dark place for up to one week. Once peeled or cut, refrigerate submerged in water for up to 2 days.

No, yuka should always be cooked before eating to remove potentially harmful compounds.

Yes, yuka is naturally gluten-free and is commonly used in gluten-free breads and baked goods.

Despite similar names, yuka (cassava) is a root vegetable, while yucca is a different plant not used for food.

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

Peel the tough brown skin and white inner layer, then cut the yuka into sections. Rinse, remove the woody core, and cook by boiling, frying, or baking.

Boil peeled yuka pieces for 20-30 minutes, until they are fork-tender.

Yes, yuka can be sliced and fried to make yuka fries or chips. Make sure to cook or parboil before frying for the best texture.

Cool cooked yuka and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

When easily pierced with a fork and the texture is soft but not mushy, yuka is done.

Yuka has a mild, slightly sweet flavor and a creamy, dense texture when cooked.

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

Yes, there are bitter and sweet varieties. Sweet yuka is most commonly used for cooking and is readily available in markets.