Yucca Root

I grew up eating Yucca for breakfast. Eating Yucca is one one of my best memories from Brasil.
Every time I am home sick, I go to Mi Tierra  (a Mexican supermarket that carries Mexican and some Brazilian products) to find yucca root and yucca flower. I tend to eat yucca at least once a month. My grandmother and great-grandma who have Indian and Afro-Brazilian ancestors,  used to say that yucca is a wonderful root that has many benefits.

I love having yucca with butter or ghee.  It's a really simple and healthy recipe that I will share with you and you can have it at any time, for breakfast, snack or dinner.

There are properties in the Yucca that can help arthritis and rheumatism . Yucca is high in Vitamins C, B & A as well as calcium, phosphorus, potassium and iron.

  Yucca is delicious baked, boiled or fried.  Add it to your favorite soup and substitute it for potatoes for an added health benefit.

Yucca is native to South America, in the Amazon Basin of Brazil, Central America and to the hot and dry parts of North America and the Caribbean
Native Americans, Mexicans and Indians have used the Yucca Root for centuries to treat a wide variety of maladies, especially headaches, gonorrhea, arthritis and rheumatism.

Seasons/Availability

Yuca root is available year round.

Recipe:

1. Peel the yucca. Yucca. It is harder than a potato, but it is easy to peel with a peeler. If you have trouble getting it started, you can slice a little of the skin off with a knife to get it started. Peel the brown skin off until the white flesh is revealed.
2. Cover with water and let it soak overnight
3. On the next day, change the water, and place the yucca again into a pot of water, add salt and bring it to boil. This usually takes 30/45 minutes. You want the yucca to be the same consistency of potatoes
4. When it's ready add butter or ghee and enjoy it with a nice cup of coffee or tea.