"Fred" > wrote in message . net>...
>
> I generally slice it, peel it and then steam it for about 15 minutes. It is
> not chewable if not cooked enough and gets mushy if overcooked. You'll get
> the hang of it quickly. I usually serve it with a Cuban style mojo criollo
> which is nothing more than a quick sauce made from olive oil, citrus (I mix
> orange juice and lime since I can't find the relatively sour Cuban oranges
> in my part of the country), garlic and some annatto or cumin and a little
> salt. Yuca can substitute for potato in many recipes. I've served Yuca
> mashed and I've baked it, grilled it and broiled it. Have some fun and
> experiment with this ancient and versatile tuber. Good cooking.

We had a barbecue a couple years ago. A friend's then-girlfriend,
originally from Indonesia, brouhgt chunked yuca that had been cooked
in coconut milk, which we grilled. I asked her or the recipe, and she
said there was none -- it was just an experiment. It sure was good,
though. I tried it myself a while later, but it didnt come out right
-- not enough coconut flavor, and it burnt on the grill. I may give it
another shot next summer.

-bwg

>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com