Yuca with Red Onions: A Delicious and Easy Side Dish
Yuca, also known as cassava, is a root vegetable that is a staple food in many parts of the world. It has a creamy texture, similar to cooked potatoes, and can be boiled, roasted, or fried. This recipe for Yuca with Red Onions is a simple and delicious way to prepare yuca. It is perfect as a side dish and can be served with meat or poultry.
Craving a taste of home? This simple Yuca with Red Onions recipe is perfect for whipping up a delicious side dish in bulk. It pairs wonderfully with any meat or poultry dish, just like I enjoy it with my Chicken in Creole Sauce back home.
Don’t be intimidated by Yucca! While it may look strange at first glance, peeling its bark-like skin is easier than you think. With a sharp knife and a little confidence, you’ll be enjoying this flavorful and versatile side dish in no time. Great for breakfast with eggs, lunch, or dinner, this recipe uses just a few ingredients and comes together in under 35 minutes!
A Taste of History: Yuca’s Origins and Uses
Yuca, also known as cassava or manioc, boasts a rich history and remarkable versatility. This starchy root vegetable originated in the sunny climes of South America, specifically Brazil and the surrounding tropical regions. Its domestication is estimated to be around 10,000 years ago, making it a cornerstone crop for indigenous populations like the Taino, Carib, and Arawak people.
Even before European arrival, yuca was a cultural and dietary mainstay. Its importance is evident in historical accounts describing ceremonies where cassava bread was blessed and shared, signifying its role in sustaining communities.
Fast forward to today, yuca remains a vital food source, especially in Latin America, the Caribbean, and Africa. It’s a gluten-free powerhouse, packed with carbohydrates and vitamin C. But its uses extend far beyond basic sustenance. Here’s a glimpse into the culinary versatility of yuca:
- Starchy Staple: Boiled, roasted, or fried, yuca takes center stage as a filling side dish or base for meals.
- Flour Power: Ground yuca transforms into cassava flour, a popular gluten-free alternative for baking and cooking.
- Tapioca Treats: Extracted starch from yuca gives us tapioca pearls, the delightful textural element in puddings and bubble tea.
- Farofa Fun: Toasted and seasoned cassava flour, known as farofa, adds a delightful textural and flavorful crunch to various dishes in Brazil.
So, the next time you encounter yuca in the grocery store, don’t be intimidated by its unfamiliar appearance. Embrace its history and discover the many ways this delicious root vegetable can enrich your meals!
What to expect from this recipe
You might see this dish in different parts of South America, Latin America, and the Caribbean. This dish is typically eaten as a side to a meal. Yucca or Yuca has a creamy texture similar to cooked potatoes. My favorite way to eat yuca is to boil or steam it. Another and simple way to enjoy it is to toss a few pieces in some olive oil and salt and pepper. The olive oil adds a nice buttery flavor that goes well with the yucca.
Yuca with Red Onion is a common dish served mostly in Latin countries. The Caribbean islands also enjoy a good Yuca dish as well. Mostly served with a meat dish, it is a delicious root vegetable I like better than potatoes. Yucca with Red Onions goes perfectly with my Jerk Pork recipe. It also goes well with any vegetable stew.
The ingredients in the recipe
- 2 lbs. fresh yuca roots cut lengthwise into 2-inch pieces if possible: This is the main ingredient. Yuca, also known as cassava, is a starchy root vegetable with a mild flavor and a slightly sweet taste. You’ll need 2 pounds of fresh yuca, peeled and cut into manageable 2-inch pieces, ideally cut lengthwise.
- 1/2 tsp. Sea salt: This will enhance the flavors of the dish. You can use regular table salt if you don’t have sea salt on hand.
- 2 tbsp. Olive oil: The olive oil will be used for sauteing the yuca and red onions.
- 1 small red onion thinly sliced: A small red onion, thinly sliced, adds a bit of sweetness and a sharp bite to the dish.
- 3 cloves of garlic minced: Fresh garlic, minced, adds a savory and aromatic flavor to the recipe.
- 1/4 teaspoon Noubess Hot and Spicy Sauce: This ingredient adds a kick of heat. You can adjust the amount depending on your spice preference. If you don’t have Noubess Hot and Spicy Sauce, you can substitute it with your favorite hot sauce.
- 2 tbsp. organic light rice vinegar: The rice vinegar provides a touch of acidity and cuts through the richness of the dish. You can use regular white vinegar if you don’t have light rice vinegar.
How to make Yuca with Red Onions
- Prep the Yuca:
- Cut off the ends of the yuca root and peel the skin thoroughly using a vegetable peeler. You may need to remove a second thin layer to ensure all the skin is gone.
- Rinse the peeled yuca and cut it into 2-inch pieces.
- Cook the Yucca:
- In a large pot, add the yuca pieces, cold water to cover, and 1/2 teaspoon of salt.
- Bring the pot to a boil over medium heat, then simmer for 15-20 minutes, checking occasionally to avoid overcooking. The yuca should be tender but not mushy.
- Drain the cooked yuca and remove any remaining fibrous layers from the pieces.
- Make the Spicy Sauce (while yuca cooks):
- Heat olive oil in a small skillet over medium heat.
- Fry thinly sliced red onion for 2 minutes, then add minced garlic and hot sauce (if using). Cook for another minute or two.
- Add rice vinegar, salt, and pepper to the pan, stirring to combine. Let the sauce simmer for 2-3 minutes over low heat.
- Assemble and Serve:
- Pour the hot sauce mixture over the cooked yuca and gently toss to coat.
- Serve immediately.
Tips
- Fresh Herb Swap: Don’t have cilantro on hand? No problem! Substitute with parsley or thyme for a similar touch.
- Prevent Sticking: Yucca can get a bit sticky during cooking. To avoid this, don’t overcrowd the pan. Cook the yuca in batches if necessary.
- Roasting Option: Prefer roasted yuca? Preheat your oven to 400°F (200°C). Cut the yuca into bite-sized pieces, toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
- Flavorful Variations: Feel free to experiment with different herbs, spices, lemon juice, or vinegar to add your own twist to this classic side dish.
- Careful Peeling: Use a sharp knife or vegetable peeler and be cautious when removing the yuca’s bark-like skin.
- Don’t Overcook: Similar to potatoes, avoid overcooking the yuca. It should be tender but not mushy. Check for doneness with a fork.
- Subtle Seasoning: Yucca has a naturally flavorful taste, so it doesn’t require a lot of spices. Feel free to adjust the seasonings to your preference.
Spice Up Your Yuca!
Want to add a kick of flavor to your Yuca with Red Onions? Don’t be shy with the hot sauce! Spicy sauce and red onions create a delicious and flavorful combination. Feel free to experiment with different flavors like NouBess Hot and Spicy Sauce for an exotic twist. This dish is perfect for vegans and vegetarians, and anyone who enjoys a flavorful side dish.
Classic Flavor Profile:
This recipe uses organic light rice vinegar and a touch of hot sauce to create a delicious sauce for the perfectly cooked yuca roots.
Enjoy!
Yuca with Red Onions
Equipment
Ingredients
- 2 lbs. fresh yuca roots cut lengthwise into 2 inch pieces if possible
- 1/2 tsp. sea salt
- 2 tbsp. olive oil
- 1 small red onion thinly sliced
- 3 cloves of garlic minced
- 1/4 teaspoon Noubess Hot and Spicy Sauce
- 2 tbsp. organic light rice vinegar
Instructions
- First, cut both ends of the yucca, and with a vegetable peeler, peel off the skin. You might also want to remove a second thin layer to make so you fully remove the skin.
- Slice the yucca into 2-inch pieces and rinse
- In a large saucepan, add yucca, cover with cold water and add 1/2 tsp. of the salt. Cover and bring to a boil over medium heat. Let the pieces cook thoroughly but not mushy. About 15 to 20 minutes and continuously checking the yucca to avoid overcooking.
- Drain yucca and remove any remaining fibrous layers. Place on serving dish.
- Meanwhile, in a small skillet, heat oil over medium heat; fry onion for 2 minutes. Add garlic and Noubess Hot and Spicy Sauce if using. Continue to cook for about 1 – 2 minutes. Add vinegar and stir to mix. Add salt and pepper to taste and let the mixture cook for about 2-3 minutes over low heat. Pour mixture over yucca and gently toss. Serve immediately.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on July 27, 2022. Revised and updated.
How long can you keep it for once it’s cooked?
Once cooked you should try to eat it within the 2 hour frame time recommended by the USDA, that is if you are planning on leaving it out. If not, if you are storing it in the refrigerator, I would advise to consume it within 48 hours. Boiled root vegetables don’t usually stay firm after 24 hours in the refrigerator. Hope I’ve answered your question. Thanks for your comment.
As a puertorican cook i must confirm this as a great recipe! Good job
Thank you! Glad you like the recipe.