Yucca may not be a
staple in most American homes, but it is a versatile and delicious food that
offers a little something different for your lunch or dinner.
And it’s also good for
you.
Yucca is low fat and low
sodium and has zero cholesterol, it is also source of fiber
And even better yet, it is gluten free.
The simplicity and
flavor of yucca dishes make nutritious it perfect for eating regularly.
Yucca plants in the Amazon. |
Something important to
notice is that when you start eating a new ingredient it may not have much
taste at first.
It takes a week or two
for the taste buds to get used to new tastes and meanwhile the food may taste
quite bland without a good seasoning.
When I first ate
yucca, for me, it had no flavor.
I could not understand
the enthusiasm of the people around me.
They treated the food
like the lost nectar of gods and I only wished I would be able to give it away
to someone and not eat it.
It took some time
before I was brave enough to try yucca again.
Luckily the next time
it was not in a soup but I was offered yucca bread.
I could not understand
how something could taste so good and how it could be the same thing I was
given in the soup before.
Yucca bread remains to
be my favorite form of eating yucca.
Although yucca
tortillas are a good competitor, and I have learned to love mashed, fried and
even cooked yucca in various forms.
Yucca or cassava is native
to the tropical areas of the Americas and it is widely grown all over Latin
America and the Caribbean.
It has been around,
since before Columbus’s arrival, as a staple food of the Taino, Carib, and
Arawak population, especially in the form of yucca bread.
Due to its crucial
nature to the culture, the natives revered it, a 1554 Spanish historical
account describes a ceremony in which a native priest blessed yucca bread and
then divided it among the tribal people present.
The recipients then
preserved the bread to protect their families from danger throughout the
following year.
Making yucca bread. Please don't look at the hair, I wasn't supposed to be in the picture, lol. |
Yucca can also be made
into several other items, tapioca is actually yucca starch used in puddings and
as a thickening agent.
Other preparations
include dough for empanadas and tamales, chips, and fritters.
When buying yucca
roots look for firm roots, with no soft spots, also buy whole roots that have
not had their ends removed.
There are two
varieties of yucca – sweet and bitter both of them contain Prussic acid
(hydrocyanic acid), which can cause cyanide poisoning.
Cooking or pressing
the root thoroughly removes the poison, in Ecuador yucca is always pealed and
then grated throughout before cooking it.
Yucca, or cassava, plant. |
But don’t be
intimidated because you won’t come into contact with bitter yucca in U.S.
stores.
Only sweet yucca is
sold in American markets fresh or frozen.
Bitter yucca is
processed in US into safe edible flours and starches, which in turn are made
into breads, pastries and cakes.
To make yucca bread I
use ready yucca flour, some people here make their own flour but I find using
store bought one lot easier and time saving.
Yucca bread is quite
easy to make.
My friend Celia having a taste of the yucca bread. |
Mix a pound of yucca
or cassava flour with two teaspoons of baking powder.
Then mix two pounds of
grated fresh cheese with the flour and add two eggs.
Add a little bit of
milk, less than a half cup, into the dough.
The dough needs to be
rigid and not running.
Mix everything and
roll it into bread rolls.
Put the bread rolls to
a pan.
Make small rolls to be sure they'll bake well inside. |
Heat the oven to 300
Celsius and bake them until you can stick a toothpick into the roll and nothing
sticks into it.
Enjoy!
What you need:
1 pound of yucca flour
2 teaspoons of baking powder
2 pouds of ground fresh cheese (mozarella or something similar)
Little bit of milk
I've hear of yucca bread but not sure I've ever tasted it. How nice that like almost everything else out there, a GF option is available. Nicely done post here!!
ReplyDeleteThat yucca bread looks good - and I love that your recipe includes cheese. I wonder if they sell yucca flower in my area.
ReplyDeleteYucca flower isn't the same thing, Jenna. Yucca flowers fruit is also edible but you need to know how to prepare it and it is very healthy. But it isn't the same.
DeleteI think your hair looks cute. :) The Yucca Bread sounds interesting, I'd try it (maybe even the Yucca in the soup because I'd be so curious to taste the difference when it's prepared two different ways).
ReplyDeleteThank you! I don't blow dry and here drying takes ages, so I wasn´t really ready to be in picture ;)
DeleteOh it looks really good, like little flattened english muffins.
ReplyDeleteIt LOOKS amazing... I'll have to try it!
ReplyDeleteI don't think I've ever anything with Yucca in it. Maybe I can find something premade to try it--I have to admit I do not like tapioca.
ReplyDeleteyum!! this bread looks divine! we used to have yucca plants in our yard but i had no clue you could make deliciousness from it! thanks for sharing :)
ReplyDeleteIf Yucca bread tastes anything like yucca fries, i have found a new food.. I had yucca fries for the first time about a week ago, and could not stop eating them.
ReplyDeleteYucca fries are really delicious! I make them from time to time, too.
Deletei actually grew up eating this kind of rootcrops, i only know the name we used back home but not the english term.so, yucca is the name, glad to know. I love and miss eating this stuff.
ReplyDeleteIt's yucca, or cassava. I checked and both names seem to be good to go, Sheila.
DeleteAlways so much for me to learn from your posts - thanks for that! Love the images:)
ReplyDeleteHmmm... I wonder if there is any relation between the yucca bread and my yucca cane I just purchased. I do not know where the plant originates but when I saw the same word it resignated with me.
ReplyDeleteThey are the same family, Felicia. But please don't eat your yucca cane's roots ;)
DeleteI learned to eat yucca in Miami, with a Cuban family. I was taught to boil it till soft, then add garlic sauteed in olive oil, and a little lemon juice. Soooooo good. I have to try this bread. Thanks for the info and recipe.
ReplyDeleteThat sounds amazingly delicious, Gail. In Ecuador you also boil it till soft but here it's sauteed in regular oil without the garlic. Still very delicious!
DeleteI'm not sure I've ever seen Yuca at a Michigan store but I'm guessing I would be better off finding it when I'm in florida. Good to know about it though! I enjoy picking up new foods.
ReplyDeleteI always used to get yucca bread from a nearby store... Let me try some on my own now :D
ReplyDeleteI've never tried it, but it looks so good. I hope I find some in my travels.
ReplyDeleteI have never tried Yucca before. I wish I could try the bread, you make it sound so yummy!
ReplyDeleteI've never tried it... but it looks worth trying, the picture makes me hungry.. I would have to look at a wegman's store or something that might have this... can't say no to things that are healthy for you..
ReplyDeleteThat bread sounds really good! I will have to try this. Thanks for sharing the recipe!
ReplyDeleteThat sounds very interesting. I've never had anything like that.
ReplyDeleteI have never tried or even heard of yucca bread before
ReplyDeleteI love to try new things, pinned, and shared, visiting from The Climb.
ReplyDeleteI've had Yucca twice in my life & just loved it! Thank you for networking with us on the CLIMB!
ReplyDeleteAngie
godsgrowinggarden.com
Hi Joyce,
ReplyDeleteI love the fact that you always take us on a journey and expose us to wonderful new foods and delectable dishes from Ecuador. I have heard of yucca, but I have never eaten it or new much about how to prepare it for consumption. I am so delighted that you shared this recipe for gluten free yucca bread with us at the the Healthy, Happy, Green and Natural Party Blog Hop! We appreciate it!
This looks really good! I don't eat wheat and sometimes miss bread so this might be a good replacement. Hopping here from the Great Blog Train. Following you on Bloglovin"
ReplyDeleteMarie @ http://asatisfiedspirit.com & http://countedcrossstitchcafe.com