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how mi fi cook it?
mi looking some new sides...di rice wearing mi dung now
mi looking some new sides...di rice wearing mi dung now
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Re: Yucca Root
peel it.
gosh it's tough to peel. be careful yu noh chappup yusself.
slice it down the middle.
remove the sinew that runs down the middle.
put it water
add salt if you wish or not
add to boiling water.
test with fork
when it's cooked eat it.
or you could do like me and buy the frozen one and remove all the risk of injury/death by disembowelment when di knife slip.
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Re: Yucca Root
so it is along di lines of say... a potato?
mi gwine cook di likkle one mi buy (to try).Comment
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Re: Yucca Root
ilpy you never had boil cassava when you was growing up?Comment
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mILuvPortland</div><div class="ubbcode-body">so it is along di lines of say... a potato?
mi gwine cook di likkle one mi buy (to try). </div></div>
yup
and if you could get the yellow one like wha mi granny use to cook
den you would be in heavenComment
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">ilpy you never had boil cassava when you was growing up? </div></div>Poytland people don't eat casava and aweet potatos, a dasheen and St Vincent yam dem eat.Comment
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Dr.Dudd</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">ilpy you never had boil cassava when you was growing up? </div></div>Poytland people don't eat casava and aweet potatos, a dasheen and St Vincent yam dem eat. </div></div>
o. beg pawdon.
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">ilpy you never had boil cassava when you was growing up? </div></div>
mi eat nuff tings when mi was growing weh mi nu know dem name or how dem cook. nuh cassava wah dem call dasheen, anyhow?Comment
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mILuvPortland</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">ilpy you never had boil cassava when you was growing up? </div></div>
mi eat nuff tings when mi was growing weh mi nu know dem name or how dem cook. <span style="font-weight: bold">nuh cassava wah dem call dasheen</span>, anyhow?
</div></div>
ilpy
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Re: Yucca Root
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mILuvPortland</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">ilpy you never had boil cassava when you was growing up? </div></div>
mi eat nuff tings when mi was growing weh mi nu know dem name or how dem cook. <span style="font-weight: bold">nuh cassava wah dem call dasheen</span>, anyhow?
</div></div>
ilpy
</div></div> NOW,Now, now MG, don't laugh at her. It is nit her gault that she leave when she was little.
Dasheen is a tyberous root closely related to Co co. and don't tell me you daon't know coco either. That reminded me of some Haitian kids that came to Jamaica top learn English. None of them understood French and the course was to teach them to tranclate from french to English So they had to learn some sort of french before they could do the english. So if you don't kniow co co, I can't help you either.
The secret to peeling cassava is to score the skin about 1/8 of an inch deep in a spiral around from end to end.
then take th ekunfe and lift the skin and unroll it from one end to the next. Mr Great Gran did it that way.Comment
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Re: Yucca Root
i peel and boil in salt water then fry it up in some hot oil
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Re: Yucca Root
mi luv yucca mashup
<span style="font-style: italic">but di consistency kinna pasty</span>
<span style="font-weight: bold">MASHED YUCCA W/ GARLIC</span>
4 lb fresh yucca or 3 lb frozen
1 3/4 to 2 1/4 cups hot milk
2 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons salt
Trim ends from fresh yucca and peel remainder, removing all waxy brown skin and pinkish layer underneath. Cut yucca into 3-inch-thick pieces.
Boil yucca in salted water (cover by 2 inches) until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
Drain and transfer to a cutting board. Carefully halve hot yucca pieces lengthwise and remove thin woody cores. Return yucca to pot with 1 3/4 cups milk<span style="font-weight: bold">*</span>, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.
<span style="font-weight: bold">*</span>I have also substituted half & half for the milk (it doesn't take nearly as much)Comment
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Re: Yucca Root
A nice sauce to put on the boiled yucca is made from crushed garlic, butter & a little orange juice...(Cuban style)Comment
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Re: Yucca Root
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Dr.Dudd</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: mILuvPortland</div><div class="ubbcode-body">wha mek you a gi wey mi granny secretOriginally posted by MGeeilpy you never had boil cassava when you was growing up? </div></div>
mi eat nuff tings when mi was growing weh mi nu know dem name or how dem cook. <span style="font-weight: bold">nuh cassava wah dem call dasheen</span>, anyhow?
</div></div>
ilpy
</div></div> NOW,Now, now MG, don't laugh at her. It is nit her gault that she leave when she was little.
Dasheen is a tyberous root closely related to Co co. and don't tell me you daon't know coco either. That reminded me of some Haitian kids that came to Jamaica top learn English. None of them understood French and the course was to teach them to tranclate from french to English So they had to learn some sort of french before they could do the english. So if you don't kniow co co, I can't help you either. <span style="font-weight: bold">The secret to peeling cassava is to score the skin about 1/8 of an inch deep in a spiral around from end to end.
then take th ekunfe and lift the skin and unroll it from one end to the next. Mr Great Gran did it that way. </span>Comment
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