Back in April, I posted a recipe for Yucca Fries from Chris Kresser and let me tell you those were really popular. They are a perfect example of being able to create something that is not only tasty, but really good for you at the same time. It really doesn’t get much better than that. Anyhow, here we are several months later and here comes another recipe for Yuca Fries, this time from Russ Crandall, author of The Domestic Man. These look nearly perfect and are next up on my list of side dishes to make at my next BBQ. Fried in coconut oil as he suggests should make these fries amazing — I can’t wait.
Yuca (cassava) is a starchy, tuberous root that originated in South America, most likely Brazil, and has probably been cultivated for 12,000 years. Today, Africa consumes the most yuca, with Nigeria being the world’s largest producer of the root. When dried, it becomes tapioca. Quite a handy root, eh?
The easiest (and possibly tastiest) way to prepare a yuca root is dead simple: all it takes is a quick boil and a little time with some quality coconut oil.
