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¡Cocinando!: Yuca
http://bushwickbk.com/ archives/ 235
Wondering what all those roots on the table at the bodega are? I’ll show you over the next few weeks. We’re going to start with the simplest and my favorite: yuca. It’s the long, brown, sometimes waxy root that can’t seem to be contained in a produce bin. None of this should matter, because unless you like to torture yourself, you will buy frozen bags of yuca, sometimes called “cassava” on the package — which I guess is the English word? If your bodega doesn’t have it frozen, you should not shop there. If you insist on doing it like the frickin Indians, buy a root with no blemishes on it whatsoever — it should be totally firm all over.
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