.Cuban Style Yucca

Written by Sickle Cell Warrior on 07 October 2010

I had to go searching for a good Yucca recipe since it’s one of the foods rich in thiocyanate, and it’s easier to get in the US than African yam. Here is the recipe I did last night from All Recipes.

Ingredients:

• 2 pounds yucca, peeled and sliced lengthwise
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon fresh lemon juice

Directions

1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 25 minutes. Drain, and place yucca on a serving plate.
2. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.

Alternatively:

You can add more salt and use lime juice instead of lemon or in addition to the lemon to make it more sour. I also made a spinach tomato stir-fry which I used as the sauce and to get my veggie fix in. When eating the yucca, I did not like the stringy part in the middle, so I ended up taking it out. If anyone tries this, let me know what you think.