Crispy Yuca Fries (Fried Cassava)
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Date: 2019-07-25
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Comments and reviews: 10
Beebo the mighty little bear
I spent about 10 months in Columbia(mostly Puerto Legiuzamo) and yucca was pretty much the only carb that we had. I was with the Columbian marine infantry helping them out. Once a week the base cook would buy a cow and that was the protein for the week. Sunday through about Wednesday was great. Then the rest of the cow was on the menu. To that guys credit, he did an amazing job considering our circumstances. But yucca was always on the plate- breakfast, lunch, and dinner. I pretty much got burned out on yucca. Some of my buddies got stationed in tumaco. They complained that all they had to eat was ceviche. I was there for a week and probably ate 10lbs of ceviche and thats the best problem to have. If theres a heaven, I hope they have the ceviche that they make in tumaco.
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I spent about 10 months in Columbia(mostly Puerto Legiuzamo) and yucca was pretty much the only carb that we had. I was with the Columbian marine infantry helping them out. Once a week the base cook would buy a cow and that was the protein for the week. Sunday through about Wednesday was great. Then the rest of the cow was on the menu. To that guys credit, he did an amazing job considering our circumstances. But yucca was always on the plate- breakfast, lunch, and dinner. I pretty much got burned out on yucca. Some of my buddies got stationed in tumaco. They complained that all they had to eat was ceviche. I was there for a week and probably ate 10lbs of ceviche and thats the best problem to have. If theres a heaven, I hope they have the ceviche that they make in tumaco.
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Leonel Cabrera Herrera
Not to be a hater but due to the fact that I grew up with yuca as one of the foods I have eaten and prepared the most in my entire life, and in many different ways, I feel the need to say that the way you treated it wasn't the right way. First, peeling a yuca like that is weird and unneficient. You can peel the yuca peel like a banana's peel would but it would look like the way japanese people peel the white raddish. Also, TIP yuca tastes much better and is more crispy if you freeze the yuca a little, after boiling it and before frying it. Finally, and this is just an opinion, the best dressing for the yuca fries is a very garlic full butter sauce.
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Not to be a hater but due to the fact that I grew up with yuca as one of the foods I have eaten and prepared the most in my entire life, and in many different ways, I feel the need to say that the way you treated it wasn't the right way. First, peeling a yuca like that is weird and unneficient. You can peel the yuca peel like a banana's peel would but it would look like the way japanese people peel the white raddish. Also, TIP yuca tastes much better and is more crispy if you freeze the yuca a little, after boiling it and before frying it. Finally, and this is just an opinion, the best dressing for the yuca fries is a very garlic full butter sauce.
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Liz Day
I usually buy the uncooked frozen yucca in bags, found in the freezer section, near the Mexican Food, as the fresh Yucca is often rotting by the time I buy it. I put it in with my beef roasts with other veggies. If I don't feel like losing any good parts by cutting out the hard, inedible fibrous middle parts, I dig them out once they are cooked. Much like pulling chicken bones away from cooked bone-in chicken. They slide right out. If I have guests, I do it before serving; otherwise, I just remove the yucca bones as I come across them when eating.
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I usually buy the uncooked frozen yucca in bags, found in the freezer section, near the Mexican Food, as the fresh Yucca is often rotting by the time I buy it. I put it in with my beef roasts with other veggies. If I don't feel like losing any good parts by cutting out the hard, inedible fibrous middle parts, I dig them out once they are cooked. Much like pulling chicken bones away from cooked bone-in chicken. They slide right out. If I have guests, I do it before serving; otherwise, I just remove the yucca bones as I come across them when eating.
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MsKnutbear
I guess it grows in tropical countries. hence we have it. in Kerala, India. its kind of staple there. Side to rice. or on its own. we steam, boil, make chips, cook in coconut gravy etc. i love the small tender ones roasted on fire. yummy. also steamed ones with dip made of green chilli shallots mashed in coconut oil. left overs are fried like above cut in small size nd less oil with mustard seed+curry leaves+ dry red chilli, turmeric powder tempring. a fav tea time snack food. people also pair it with kerala spicy fish curry. all state fav.
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I guess it grows in tropical countries. hence we have it. in Kerala, India. its kind of staple there. Side to rice. or on its own. we steam, boil, make chips, cook in coconut gravy etc. i love the small tender ones roasted on fire. yummy. also steamed ones with dip made of green chilli shallots mashed in coconut oil. left overs are fried like above cut in small size nd less oil with mustard seed+curry leaves+ dry red chilli, turmeric powder tempring. a fav tea time snack food. people also pair it with kerala spicy fish curry. all state fav.
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Daivik Thanki
These are not just eaten by Caribbeans, South and Latin Americans, as well as those of the East Indies. Yucca in various forms is also obviously consumed by most if not all of Sub-Saharan Africa. Adding to all of that, it is also eaten in this form by African Indians or Indians that have family history there, particularly in East Africa. We call it mogo, and we eat it with chili, lemon, salt and oil. It's absolutely delicious and now I want to make them myself: ) thanks for the video
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These are not just eaten by Caribbeans, South and Latin Americans, as well as those of the East Indies. Yucca in various forms is also obviously consumed by most if not all of Sub-Saharan Africa. Adding to all of that, it is also eaten in this form by African Indians or Indians that have family history there, particularly in East Africa. We call it mogo, and we eat it with chili, lemon, salt and oil. It's absolutely delicious and now I want to make them myself: ) thanks for the video
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Colin Rynne
Chef John. thank you so much for all your culinary efforts I think your YouTube show is so enjoyable, informative and delectable Its a lot of hard work but please keep going with it Dont think you get enough credit honestly. I would like to see more traditional American-Jewish cuisine. think Russ and Daughters I would love to see a pickled herring or chopped liver episode. Once again thanks for keeping my interest in cooking and food Well done
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Chef John. thank you so much for all your culinary efforts I think your YouTube show is so enjoyable, informative and delectable Its a lot of hard work but please keep going with it Dont think you get enough credit honestly. I would like to see more traditional American-Jewish cuisine. think Russ and Daughters I would love to see a pickled herring or chopped liver episode. Once again thanks for keeping my interest in cooking and food Well done
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Guilherme Colichini Nóbrega
We have a kind of Yuca (we call it Mandioca, macaxeira or aipim - it varies from region to region) here in Brazil called mandioca brava (angry yuka in the literal translation lol) that is very, very toxic. It has a much higher concentration of cyanide than the normal one. And the fun thing is that they are very look alike. The only way to tell one from another is in a lab lol
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We have a kind of Yuca (we call it Mandioca, macaxeira or aipim - it varies from region to region) here in Brazil called mandioca brava (angry yuka in the literal translation lol) that is very, very toxic. It has a much higher concentration of cyanide than the normal one. And the fun thing is that they are very look alike. The only way to tell one from another is in a lab lol
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Noêmi Ribeiro
We eat a lot of fried cassava here in the southeastern coast of Brazil, so my family usually peels off cassava a little differently, because the peel is deceptively thick. We first cut it in cylindrical pieces and then make a cut and peel it sort of like an orange using a knife, you'll see that there's a white band just under the brown peel that is very tough if left on the root.
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We eat a lot of fried cassava here in the southeastern coast of Brazil, so my family usually peels off cassava a little differently, because the peel is deceptively thick. We first cut it in cylindrical pieces and then make a cut and peel it sort of like an orange using a knife, you'll see that there's a white band just under the brown peel that is very tough if left on the root.
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GataNecia
Omg next time serve them just like that with 2 sunny side up eggs fried Tropical cheese specifc spanish cheese for frying (aka queso de freir) and some Fried Salchichon spanish sausage i recommend Campesino or Induveca (excellent spanish brands. Top it all with some fried onions with vinegar and you have a traditional delicious Dominican breakfast called 3 Golpes.
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Omg next time serve them just like that with 2 sunny side up eggs fried Tropical cheese specifc spanish cheese for frying (aka queso de freir) and some Fried Salchichon spanish sausage i recommend Campesino or Induveca (excellent spanish brands. Top it all with some fried onions with vinegar and you have a traditional delicious Dominican breakfast called 3 Golpes.
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mwendabai mwendabai
African delicacy Chef John. In Zambia we call it mwanja (Lozi) or Tute (Bemba. The marketeers (yes, Street food lol) have taken it to whole new level by drying the root, then soaking it then frying it. I tell you, your mouth and brain will not be able to comprehend the deliciousness involved. Just try not to bite your fingers while youre at it
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African delicacy Chef John. In Zambia we call it mwanja (Lozi) or Tute (Bemba. The marketeers (yes, Street food lol) have taken it to whole new level by drying the root, then soaking it then frying it. I tell you, your mouth and brain will not be able to comprehend the deliciousness involved. Just try not to bite your fingers while youre at it
reply
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