Peruvian Yuca Frita or fried Cassava is a delicious dish from Peru and rest of Latin America, this plant is cultivated in Peru, Colombia, Brazil and Africa. Let me show you a little bit of history about this exquisite product, that has many uses in different cuisines around the world.
Origin of Yuca in Peru
Here I present an Inca legend, which talks about how the Yucca produces its fruits in the root and not in its stem:
The story goes that after a hunt, he whetted the appetite of the god Wiracocha and while walking, he found a yucca bush. At that time the fruits of it were born from the branches. The deity chose the most beautiful of them. These were detached from the branches, but refused to be eaten by Wiracocha. The reason: they had not recognized him by his appearance. As punishment, he cursed them: “You will have the fruit that you produce as a root.”
This story tells us about the origin of cassava in Peru. But it is not only cultivated there, but it is also cultivated throughout America, Oceania and Africa.
It was in Colombia, where remains of yuccas have been found that were
made between 9,589 and 9,029 BC.
Although it did not originate in Peru, it was consumed since 6,800 BC. Tom Dillehay’s research locates its consumption in Nanchoc, Lambayeque Region in Peru.
Traces have been found in the Paracas culture and in the Mochica culture of its consumption. But in general, when the Spanish arrived, it was consumed throughout Peru. For this reason, this tasty tuber has a great popular roots and accompanies all meals.
Let me show right now the Yuca Frita recipe. I hope enjoy it with you family
Yucas Fritas Recipe – Original Peruvian Fried Cassavas Yuccas
The cassava (Yuca) is one of important tuberculous like potatoes to Peruvian People. They accompany many different dishes with it. But one of special preparation of cassava is yuca frita o dorada. Cassava browned has a paticular flavor, boiled at first and fried after just seasoned with salt has an amazing taste that you can't loose it.
INGREDIENTS
PREPARATION
Use a sharp knife, to peel carefully the cassavas (yucas). The cassavas peel are so thin and you need to cut a vertical line in one side of cassava and fold up peel carefully.
Add plenty of water to a large pot (We use 9 cups of water). And a teaspoon of salt and turn the stove on high heat. When the water starts to boil, add the peeled pieces of whole cassava, and cook half-covered for about thirty minutes.
You will know that the yucas are ready after you stick a stick into them and the stick enter so easy. If you boil yuca has cut by half, use a fork to check when it cassava cooked.
Turn off the stove and drain the water from the pot. Let the cassavas (yucas) in the pot for about 12 minutes.
Then place each piece one by one on a cutting board. Open the individual yuca and remove the hard vein from the inside. With the help of a knife, cut into long rectangular sticks..
Pour all the oil into a skillet over high heat. When the oil is very hot and you see bubbles on the surface of the oil, add the yuquitas with a slotted spoon little by little.
Put the yucas to fry for about six minutes on each side. Remove from the oil and place on a flat plate covered with absorbent paper towels. Wait about five minutes until the excess oil is drained and serve accompanied by an avocado sauce, Peruvian hot sauce, or mayonnaise. Garnish with some refreshing lime!
Notes
Cassava (Yuca) is a very tough vegetable and must be boiled whole for at least 30 minutes before frying. This long boiling period allows the root vegetable to soften. There is a technique to boil them and determine when they are ready.
Nutrition
Photo by CHIMI FOTOS 
Ingredients
Directions
Use a sharp knife, to peel carefully the cassavas (yucas). The cassavas peel are so thin and you need to cut a vertical line in one side of cassava and fold up peel carefully.
Add plenty of water to a large pot (We use 9 cups of water). And a teaspoon of salt and turn the stove on high heat. When the water starts to boil, add the peeled pieces of whole cassava, and cook half-covered for about thirty minutes.
You will know that the yucas are ready after you stick a stick into them and the stick enter so easy. If you boil yuca has cut by half, use a fork to check when it cassava cooked.
Turn off the stove and drain the water from the pot. Let the cassavas (yucas) in the pot for about 12 minutes.
Then place each piece one by one on a cutting board. Open the individual yuca and remove the hard vein from the inside. With the help of a knife, cut into long rectangular sticks..
Pour all the oil into a skillet over high heat. When the oil is very hot and you see bubbles on the surface of the oil, add the yuquitas with a slotted spoon little by little.
Put the yucas to fry for about six minutes on each side. Remove from the oil and place on a flat plate covered with absorbent paper towels. Wait about five minutes until the excess oil is drained and serve accompanied by an avocado sauce, Peruvian hot sauce, or mayonnaise. Garnish with some refreshing lime!
Notes
Cassava (Yuca) is a very tough vegetable and must be boiled whole for at least 30 minutes before frying. This long boiling period allows the root vegetable to soften. There is a technique to boil them and determine when they are ready.
Nutrition
Recommendations to serve
Serve this delicious dish with:
- You can serve this dish with ketchup sauce,
- Mustard,
- Mayonnaise, or
- Typical yellow chili sauce and
- Guacatay Green chili sauce.
This plate could go like appetizer before the second course or accompanying it.
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