Also called yuca, manioc, mandioca, aipim, and tapioca - is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is incredibly versatile: it can be boiled, baked, steamed, grilled, fried, mashed or added to stews.
It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Loaded with beneficial antioxidants and vitamin C, adding yucca into your diet is a simple way to give your immune system a healthy boost.
Frequently, it is served with meat, sprinkled with salt, pepper and lime juice. Many recipes call for it to be grated. When cooked, it turns yellow, slightly translucent and a little sweet.