Latin American Ingredients: Cassava or Yuca in Colombia
Have you ever tried to peel a tree?
It’s not easy. You can just imagine trying to get that knife in there, sticking it in at the right angle to be able to peel off that thick layer of bark. Stab. Twist. Snap.
As silly as that seems, that’s how I feel when I try to peel yuca, often called cassava in English. Although it’s one of my favorite root vegetables, yuca comes with a thick bark covering that I do hate. And peeling off that hairy outer layer is about as appealing as trying to peel bark off a tree.
However, underneath you’ll find the creamy white skin of one of the best underground pleasures in Latin America.
