Iuka or Yuca or Cassava?

Did You Know: Iuka (yuca), also known as cassava or manioc (Manihot esculenta) , is a starch rich plant, which thanks to the Taino People is now grown worldwide. Iuka is a part of the Euphorbiaceae family, and its roots are described as long with a thick brown rind that encases the edible part. Cassava is major source of carbohydrates, and it contains large amounts of calcium, phosphorous, and Vitamin C. Unfortunately, iuka is very low in protein and other important nutrients. An interesting fact about this root tuber is that it in fact contains small traces of cyanide; in some cases from about 20 milligrams and above. Boiling the root will eliminate the toxicity. Iuka can be prepared and eaten in many ways. Cassava bread or kasabi/kasabe, a traditional crispy flat bread made by Taíno and other Indigenous Peoples of the region is still popular throughout the Caribbean. It is eaten with fruit spreads, butter, or a variety of other foods. Boiling the root is the most common way of eating iuka, and it can be a replacement for potatoes or plantains during meals. Iuka can also be used as a replacement for potatoes in dishes such as purees, dumplings, gnocchi, stews, or soups and it is the main ingredient in Tapioca. Traditionally, iuka is believed to have anti-inflammatory and anti-viral properties and is sometimes used to treat arthritis, stomach disorders and even diabetes. - © 2009 UCTP Taino News 

Iuka (yuca) root tubers

References

Coker, R. D., Nagler, M. J., & Blunden, G. (2004). The processing of cassava to reduce cyanogens. Journal of the Science of Food and Agriculture, 84(6), 591–595.

Cardoso, A. P., Mirione, E., Ernesto, M., Massaza, F., Cliff, J., Reza, F., & Bradbury, J. H. (2005). Processing of cassava roots to remove cyanogens. Journal of Food Composition and Analysis, 18(5), 451–460.