It’s the texture, not the taste, that will give you pause with this bread. Hot from the oven, when you break these small golden brown puffs open you’ll find a stretchy filling that is more tender than chewy and packed with cheesy goodness. What, you might ask yourself, is this?
It’s bread made from yuca flour. This, in turn, raises another question. What is yuca? Whether you refer to it as yuca, cassava, or manioc, this gnarly root vegetable is native to South America and a popular staple there as well as in Africa. Yuca, which can grow up to 15-inches long, and resembles a long sweet potato in shape, comes in two main varieties: sweet and bitter. Both varieties have a hard brown skin that encloses a white, bland-tasting flesh; both also contain a poisonous compound which requires yuca to be cooked before eating (never consume yuca raw). Read the full story