Yucca or cassava is a versatile root native to Central America, South America and the Caribbean, and a staple of Latin American, African and Asian cuisines.
The Yuca root is referred also as manioc and tapioca. Yucca root contains some toxins, such as linamarin or lotaustralin, within its skin peel, and this is why it is never consumed raw, it should be always cooked.
Suited to a wide variety of recipes, the white flesh inside, can be pureed, sautéed, fried, boiled or stewed and transformed into flour, juices, pastes, breads and tapioca.
Yucca root can easily replace potatoes in soups and stews.
Yucca spoils quickly, so it should be used within a day or two of purchase, or cooked and cut into chunks and freezed for several months.