I've never had Yuka Root before but it was love at first taste. Between boiling and mashing it--Gustavo served some cooked Yuka Root on a plate with just salt and butter and it was delicious. Best described as a 4 dimensional Tuber (nod ->Carl Sagan)--it had a subtle yet hearty flavor, firm-exotic texture, not starchy and almost like a Taro Root but not slimy at all when cooked.
Ingredients (serves a Small Army)
2 large Yuka Roots cut into sections and peeled
1 cup each of chopped onions, scallions and cilantro
2 cups tomatoes- chopped5 lbs of Shrimp- shelled and deveined
Lemon or Lime Juice to taste
Garlic- peeled and chopped
Preparation
Boil Yuka Roots with two handfuls of salt or Pressure cook--either way--cook until fork tender. Do no discard water and mash Yuka Roots in broth. Let simmer.
Cook white rice.
Meanwhile, add salt lemon and/or lime juice to shrimp and let marinate for 5 minutes.
Add olive oil to large pot (Gustavo used a special Brazilian clay pot but imagine you could use any old big pot--it just won't be as cool).
Add garlic and tomatoes for 2 minutes.
Add root mixture and shrimp to large pot. Stir until shrimp turns pink.
Garnish with scallion and cilantro. Add salt as desired.
Serve with cooked white rice and vinegar, chili and hot sauce mixture on the side.
Another ingredient that's not really necessary, but we add for color only (no taste at all) is something called "Colorau". That's what makes the whole thing red. You won't find it easily in north america, but I have plenty at home if you ever need it ;)
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