Yuca vs. yucca:
The potato-like starch that you find in Latino cuisines and in some trendy bistros nowadays is cassava or Manihot esculenta, a native of South America and consumed in large quantities throughout Latin America, Africa, South Asia and the Caribbean. Yuca – pronounced yoo-cuh – is the root portion of the plant. Tapioca flour and pearls are made from the powdered root, along with many other common foods.
Yucca, on the other hand, is an ornamental plant:
They are those spiky flowered plants common in Southern and Western parts of the US, including Florida, New Mexico, and California. But they don’t have the edible root of the yuca, and are commonly confused.
“Yuccas are widely grown as ornamental plants in gardens. Many yuccas also bear edible parts, including fruits, seeds, flowers, flowering stems, and more rarely roots, but use of these is sufficiently limited that references to yucca as food more often than not stem from confusion with the similarly spelled but botanically unrelated yuca.”
Basil Yuca Flatbread
2 cups mashed yucca (peeled and cut, boiled until tender, drained)
4 Tbs. butter or coconut oil
2 Tbs. rice flour OR coconut flour
1/2 tsp. sea salt
2 Tbs. fresh basil, thinly sliced
Preheat oven to 375 degrees.
Process the mashed yuca root, butter or oil, and salt in the food processor until smooth. Fold in the flour and basil and allow the dough to rest for about 10 minutes.
Form into two smaller flatbreads or 1 large bread by rolling out on parchment – about 1/2″ thick.
Bake on a parchment lined baking sheet for about 20 minutes. Flip and continue baking until brown and crispy.
4 Tbs. butter, room temperature
4 Tbs. cream cheese, room temperature
2 Tbs. fresh basil, finely sliced
1/4 tsp. Lemon Salt
Whip together all ingredients and thinly spread over cooled Basil Yuca Flatbread. Top with fresh arugula, preserved lemons, and prosciutto, if desired.