Yuca, known as cassava (or manioc) in English, is a tuber (like a potato) with a tough brown skin and a white flesh. Like potatoes, it needs to be cooked for a while before it’s soft enough to eat… but when it is, it’s absolutely delicious! It’s more flavourful than potato, with a slight sweetness and bitterness. You can often find it in the UK at African or Carribbean grocers, or larger supermarkets. This yuca frita recipe is really easy and is perfect with homemade Peruvian salsa.
1 yuca (cassava)
Vegetable oil for deep frying
Start by peeling the yuca with a sharp knife, and cutting off the hard ends. Chop into sections around 3-4 inches long.
Put into a large saucepan and cover with water. Add half a teaspoon of salt, and bring to the boil over a high heat.
When it’s boiling, turn the heat down slightly and leave simmering. After about 15 minutes, test it with a fork. You should be able to push the fork into the yuca, but it doesn’t need to be really soft. If you over boil the yuca, it will fall apart when deep-frying.
Drain the yuca and leave to cool.
When cool, chop the yuca into chips. These should be finger-sized pieces.
Heat the oil over a medium-high flame. When you think it’s hot enough to fry, test with a small piece of yuca. It should bubble when dropped in the oil. When you’re ready, deep fry the yuca chips in hot oil until golden. This should take a few minutes.
Use a slotted spoon to take the yuca out of the hot oil. Place on kitchen paper to dry and remove excess oil.
Serve with delicious salsas – we’ve got some great recipes and some ready-made ones to check out! The one in the picture is our homemade salsa verde. Yum yum!