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Yucca/Yams

post #1 of 10
11/17/01 at 2:55pm
Thread Starter 
Can anyone help me to cook yucca/yams properly and do something more interesting than boiling them and eating with a sauce? Coming to my house to show me would be wonderful, but I would settle for a message posted here. Unless anyone particularly wants to come to Scotland in the depths of winter ;)
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post #2 of 10
11/17/01 at 3:49pm
At the restaurant we make long ultra-thin slices with them, wrap them around tall cylinders, and deep-fry them. We use these as containers for our prawn dish. Yucca is very versatile. Let your imagination roam! ;)
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post #3 of 10
11/17/01 at 7:51pm
Years ago at Patria, a Nuevo Latino restaurant in New York City, I had some unforgettable Yuca Fries with Lemon Sauce: cut the peeled yuca as for frites, deep fry, and serve with a sauce of slightly thickened lemon juice(NOT strained; you want all the pulp), garlic, and oregano.

Or make something on the order of Mofongo: boil and mash them, season well, then mix with bits of roast pork and lots, I mean LOTS of sauteed, chopped garlic. Form into balls and saute them (you could try baking, it might work??). Very Dominican, very good (as long as you love garlic).
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post #4 of 10
11/17/01 at 8:56pm
I don't know how you hold them on the ring Anneke, would you share that? Toothpick?


I'm a bit confused, isn't yucca different than yams?????????? I can't even think of what a yucca is other then the spikey plant in my backyard........Help?


I remember seeing a recipe where they layered the yams with reg. potatoes into a galete, baked until crisp outside tender inside. Also one just like that where they layered the two and did more of a custard or au gratin, that looked lovely.

You also could shape them into pommes and fry them.

Does that help or are you asking for exact recipes?
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post #5 of 10
11/17/01 at 11:29pm
Thread Starter 
WeBord,
I first 'met' yams in Spain and then Miami, so I've always known them as yucca (Scotland isn't exactly a world reknown centre for yams!). I have since discovered that there is one shop here that sells them along with plantains, palm oil etc, etc. There's only one shop in Glasgow due to a very small (well tiny) African/Afro-Caribbean community here, but I wanted to buy some and needed some inspiration.
Suzanne, I had completely forgotten about Mofongo, and I've only had it made or eaten it with plaintain. I must try it again! Thank you all, you've inspired me to get cooking. Although I am simply an amateur cook with an enjoyment of the kitchen, I now feel ready to surprise my family and friends! In fact, my African friends are gonna freak!
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post #6 of 10
11/18/01 at 9:06am

Yams versus yuca

Wendy: in most of the rest of the world, yams are a starchy veg quite different from the sweet potatoes we call that here. Another name for yam is name, with a tilda over the n. Yuca is also called cassava or manioc.

Look for a copy of Elizabeth Schneider's Uncommon Fruits & Vegetables: A Commonsense Guide, which has a wealth of info about all sorts of, well, uncommon fruits & vegs. It's available in paperback.
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post #7 of 10
11/19/01 at 6:49am
OH, so that explains everything, oops! Is it South American?
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post #8 of 10
11/19/01 at 12:25pm
1. cubed and cooked in sugared water, a pleasant desert.

2. Boiled in skin, sliced and sprinkled with spices to be grilled.

3. Cooked , mashed and mixed with glutinous rice powder,
deep fried and sprinkled with castor sugar, a cookie/sweet

;)
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post #9 of 10
11/19/01 at 3:23pm
Thread Starter 
Glutz, what kind of spices? Sorry to ask, but I'm not a professional and often lack imagination. I've only ever seen yuca boiled with sauces or garlic vinagrettes.
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post #10 of 10
11/20/01 at 10:03am
This article comes from Christopher Kimball Editor, Cook's Illustrated
printed in the Charleston Daily Mail

New articles weekly appear at this link .

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