Cuban Style Yucca

I had to go searching for a good Yucca recipe since it’s one of the foods rich in thiocyanate, and it’s easier to get in the US than African yam. Here is the recipe I did last night from AllRecipes.


  • 2 pounds yucca, peeled and sliced lengthwise
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon fresh lemon juice


  1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 25 minutes. Drain, and place yucca on a serving plate.
  2. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.


You can add more salt and use lime juice instead of lemon or in addition to the lemon to make it more sour. I also made a spinach tomato stir-fry which I used as the sauce and to get my veggie fix in. When eating the yucca, I didn’t like the stringy part in the middle, so I ended up taking it out. If anyone tries this, let me know what you think.

Tosin Ola

1 Comment

  1. Elle on October 5, 2016 at 3:53 pm

    That’s pretty much how I was taught to make it by my daughter’s Panamanian great grandmother. Right on!

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