Yucca, or Cassava, is a starchy root very similar in size and exterior texture to the malanga. It is commonly used in tropical countries.
There are two main varieties of yucca: a sweet variety and a bitter variety. An interesting fact is that the sweet variety can be eaten raw while the bitter variety needs to be cooked before it can be eaten. Yucca is typically deep-fried as fritters or as chips. Yucca can also be prepared mashed, baked, boiled, or sautéed.
Stored at approximately 50°F in relatively dry environment.
Costa Rica, Honduras