Monday, March 24, 2008

Fried Yuca

The cassava, manioc, casava, or yuca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Indeed, cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production.

The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor, which is exactly what we do!

I am a huge fan of easy recipes which take little time. Therefore, I use Sanso Yuca, which is ready to eat, and deep fry them like french fries... and the results are great, easy and fast!

If you don't have a deep fryer, you can fry on a stove; I use vegetable oil and ensure the oil is real hot; add the yuca, being very careful not to splatter the oil. Turn frequently to cook all around. When golden, remove from heat and enjoy. Add salt for taste.

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