Definition: In the Caribbean, yucca is as common as potatoes are to Americans. There's a sweet and a bitter variety. The tuber is long and narrow with rough bark-like skin. Its hard, dense flesh is white, sticky, and buttery tasting. It’s great for stews. When you buy yucca it should be coated with wax to thwart breakdown. It ill last up to a week if waxed and unbroken. Store these roots between 45F to 50F.
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Audio file copyright 2006 Melissa Rodriguez. Used with permission.
Pronunciation: yuc•ca
[yoo-kah]Audio Link
Also Known As: cassava, manioc
