Yuca is related to potatos and Peruvian olluco (olluquito), though much drier than their cousins. The skin of yuca is rough like the bark of a tree, and bleeds a white juice when punctured. Yuca contains a root in the center that must be removed before serving, and are most commonly prepared by boiling them (peeled) in water, and served with salt.

You can tell the difference between a fresh and older yuca by their density—softer yucas have less fibers in them.

Related Catagories: Food, Peru
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