The Poison of Yuca

Yuca, consumed by over 500 million people, contains hydrocyanic acid (cyanide). If not properly cooked, it can cause poisoning with symptoms like vomiting, diarrhea, dizziness, and even death.

There are different types of yuca, including sweet and bitter varieties. Bitter yuca (yuca amarga) remains poisonous even after processing, except when used to make 'pan caza' in America, which has a specific elaboration process to remove the toxins. It's crucial to know the correct preparation method.

To prepare yuca, first cut off the ends and peel it like a carrot. Yuca is a root that can grow in various climates and is considered a key food source by the FAO for eradicating world hunger, originating from South America and widely used in regions like Cuba and South Africa.

After peeling, cut the yuca into transverse pieces and remove the woody core, which can make it bitter. Then, place the yuca in boiling water with a generous amount of salt. Boil for 15-20 minutes, avoiding piercing it like a potato to prevent loss of properties.

Once boiled, the yuca is safe to eat. The video then presents a recipe for yuca puree using cooked yuca, salt, white pepper, nutmeg, butter, and olive oil. Mash it with a fork and then blend for a smooth, unique dish.