Monday, March 27, 2006
Yucarrific
Yuca is so many things to so many peoples. Across the world, it is known as yucca, cassava, manioc, rumu, mandioca, aipim, macaxeira, mandio, mogho, bi ketella, kasp, balinghoy, cây ngọc giá, maniok, tapioca and arrowroot according to the internet.
Last night is was a creamy and playfully sinuous seductress. Peeled and steamed yuca is the most exciting tuber treat I can think of. It ends up like potato but only more fibrous enough to be, as I say, playful. In between the fibers is a gently sweet and velvety delight. This structure causes it to break into morsels rough enough to lap up dipping sauce in a way that makes ask yourself what life is without a the bite of fresh lemon and garlic swimming in olive oil sliding around the inside of your mouth.
Last night is was a creamy and playfully sinuous seductress. Peeled and steamed yuca is the most exciting tuber treat I can think of. It ends up like potato but only more fibrous enough to be, as I say, playful. In between the fibers is a gently sweet and velvety delight. This structure causes it to break into morsels rough enough to lap up dipping sauce in a way that makes ask yourself what life is without a the bite of fresh lemon and garlic swimming in olive oil sliding around the inside of your mouth.
