yuca

Yuca, also known as cassava or manioc, is a tuberous root from the plant Manihot esculenta. Native to South America, it is now a major staple in tropical regions across Africa, Asia, and the Americas.

The root is typically long and cylindrical with brown skin and white to pale flesh. It is rich in carbohydrates and naturally low in fat and protein. It provides small amounts of minerals and vitamin C. In some cuisines, the leaves are also eaten after cooking and can contribute protein and micronutrients.

A key safety issue is that raw cassava contains cyanogenic glycosides, which can release toxic hydrogen cyanide if not properly processed. Sweet varieties have lower toxin levels than bitter ones. Common processing methods include peeling, grating, soaking or fermenting, drying, and thorough cooking or parboiling to reduce toxin content.

In cooking, yuca can be boiled, fried, or roasted. It can also be milled into flour or processed into starch (tapioca). Cassava products include items such as cassava bread, fufu, garri, and tapioca pearls, which are staples in various regional cuisines.

Cultivation of yuca is well suited to tropical climates and it is notably drought-tolerant. It is propagated by stem cuttings and can yield for extended periods. Proper handling and processing improve shelf life and safety, making yuca an important food security crop in many tropical communities.