Yuca Meaning: Definition, Examples, and Translations
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yuca
[ˈjuː.kə ]
Definition
food, plant
Yuca, also known as cassava, is a starchy root vegetable native to South America. It is widely cultivated for its edible root, which is rich in carbohydrates and serves as a major source of calories in many tropical regions. Yuca is often boiled, fried, or processed into flour for various culinary uses.
Synonyms
Examples of usage
- We made yuca fries for dinner.
- Yuca is a staple food in many Caribbean countries.
- You can use yuca flour to make gluten-free bread.
Translations
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Interesting Facts
Culinary Uses
- Yuca can be boiled, fried, or baked, and is often used to make delicious street foods like yuca fries and chips.
- In South America, yuca is used to make a traditional dish called 'farofa,' which is toasted cassava flour served with various meals.
Nutritional Value
- This root vegetable is rich in carbohydrates, making it an excellent energy source for many diets.
- Yuca is gluten-free, making it a popular choice for those with gluten sensitivities.
Cultural Significance
- Yuca has a key role in Afro-Caribbean cuisine, often featured in celebrations and family gatherings.
- It is a staple ingredient in many tropical countries, supporting local agriculture and economies.
Agricultural Facts
- Yuca is drought-resistant and can grow in poor soil conditions, making it a reliable food source in harsh climates.
- The plant can also produce leaves that are edible and nutritious, adding further value to its cultivation.
Origin of 'yuca'
Main points about word origin
- The word 'yuca' comes from the Taíno people, who were the indigenous inhabitants of the Caribbean.
- In some places, yuca is also known as cassava, highlighting its importance in various cultures and cuisines.
The word 'yuca' comes from the Taíno word 'yuca', referring to the cassava plant. Cassava was first domesticated by the indigenous peoples of South America and became a staple food due to its high carbohydrate content and adaptability to various growing conditions. The plant was later introduced to Africa and Asia, where it also became an important part of the diet. The roots can be toxic if not prepared correctly, as they contain cyanogenic glucosides, which release cyanide when the plant is damaged. However, proper processing methods, such as soaking and cooking, make yuca safe to eat and a valuable food source in many regions. Today, yuca is enjoyed in various forms worldwide, reflecting its rich history and global agricultural significance.