Tuesday, 12 October 2010

Food Glossary: Yuka

The yuka is another wonderful discovery from my time spent in Central America.  After doing some research I have discovered that it is part of the century-plant family and is native to southern North America, Central America and the West Indies.  The yuka can vary from 4 – 16 inches long and has a bark like skin which covers white flesh inside the plant.  The plant is fibourous and long and cylindrical in shape.  This vegetable must be peeled and cooked before eating.  Ideally they should be used swiftly after purchase to avoid dryness.  They are similar to potatoes but much denser and my preference for eating them is fried or in stews rather than boiled as they tend to taste quite dry.


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