Yuca

Cassava, also known as manioc or yuca in different Hispanic American countries, is an edible tuber very popular in the cuisines of Latin America, Africa, and some regions of Asia. Native to South America, especially the Amazon basin, cassava has been a staple food since pre-Columbian times.

Cassava is an elongated, fibrous root with a thick, brown skin that must be removed before consumption. Its interior is white or slightly yellowish, with a starchy texture. It is a fundamental ingredient in many traditional recipes, such as casabe, fritters, stews, and soups.

From a nutritional standpoint, cassava is an excellent source of complex carbohydrates, making it a great source of energy. It also contains dietary fiber, vitamin C, and some minerals like calcium and potassium. However, it must be cooked properly as it contains natural compounds that can be toxic if consumed raw.

In summary, cassava is a versatile and nutritious ingredient, indispensable in the traditional cooking of many countries, ideal for preparing everything from simple to elaborate dishes, providing a characteristic texture and flavor.