Crispy Yuca Fries (Fried Cassava) - Food Wishes

Learn how to make Crispy Yuca Fries (Fried Cassava)! Not only do these yuca fries have just as good a texture as fried potatoes, but they’re also healthier to eat, and every bit as delicious, which is why you really should add these to your starchy side-dish repertoire. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Crispy Yuca Fries recipe!
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[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/270102/Crispy-Yuca-Fries/

[@kueapel911]

in indonesia, they boil it in a brine made with chicken stock, turmeric, ginger, tamarind, and red shallots... then they deep fry it I love that more than any french fries Edit: they boil it until it's almost falling apart soft (takes a while, might even be hours depending on size) then drain and let the outside dry on a rack for 10 minutes, then deep fry it until golden brown in medium high heat so that the exterior is crispy, and the insides have mash potato like texture. The mash potato like texture should be present before deep frying, deep frying only makes the outside crispy for that delightful texture contrast.

[@meganalfajora3991]

sounds delicious!

[@daithi007]

What's that dish called?

[@noturbasicorchid5964]

That sounds amazing🤤

[@GeorgeSemel]

That sounds very interesting, a recipe would be nice if so inclined.

[@c.j.rogers2422]

@@GeorgeSemel He/she (?) pretty much gave it to you.

[@PatriciaEbadan]

Cassava is a staple in Nigeria. For those who'd rather not have the sweet taste, you can boil your yucca with salt and leave in fresh water for 2 to 3 days before frying. Same fibre content but without the sweetness. Thanks a lot Chef John for this recipe!

[@lynnwilhoite6194]

Great tip!

[@photasticimages9258]

Thank you! I was pleasantly surprised by the mild sweetness. I didn't mind it, but it's good to know how to get rid of it when it's not desired.

[@brunosangonese]

Here in Brazil we love those. And I love you Chef John!

[@_MrOcean]

Manjioca, very tasty.

[@brunosangonese]

@@_MrOcean here in brazil there's many names: mandioca, aipim, macaxeira... i use mandioca.

[@Annieyogi]

Great with an ice cold cerveja.

[@_MrOcean]

@@brunosangonese Yeah this or fried polenta is very popular right? I lived in Sao Paulo for 5 years and was a bit chunky when I came back to the UK lol

[@brunosangonese]

@@_MrOcean fried polenta is amazing aswell :)

[@acm1101]

I make these quite often. They are fairly popular in the Caribbean. Much love as always chef.

[@bewareofwil]

Frying Yuca root? You could say you're giving them a Yuca tan.

[@SecondEvilEx]

Are you a dad or a dad to be?

[@am2565697]

@@SecondEvilEx He's Bacon

[@DahVoozel]

Can't say I am a yuca fan of this joke.

[@doryle8948]

Hahahahahhahah. Good one 🤣🤣🤣

[@ShoggothLord]

@LagiNaLangAko23 Watch out for the Tlaloque.

[@ShogoMakishimaxx]

I love you Chef John!!! Still watching after all of these years. #TheKingOfAllFlavorfulThings #ChefJohnDontLie

[@heavenlyhashbrown1]

this is a classic east african snack. we call it mogo. it's prepared in the exact same way, after frying, we often sprinkle with lemon juice, red chili pepper and salt and serve with a tamarind chutney for dipping.

[@EvilPhantasm]

That sounds delicious

[@UmmTaha]

heavenlyhashbrown I miss Mombasa Raha❤️

[@melopsicodelia]

Cubans have a similar recipe called "Yuca con mojo" (Cassava with mojo) but they don't fry it, they boiled the yuca, then they prepare the dressing, it's oil, lemon and garlic, a little bit of salt and pepper, and they poured all that on top of the boiled soft yuca, DAAAAAMN! The best yuca recipe I've ever tried.

[@carlieamado6153]

mambo!

[@c.j.rogers2422]

@@melopsicodelia Lemon? Every Cubano & PR I know would use lime. Me, too! But I'm sure it's good either way.

[@melopsicodelia]

I'm Costa rican, we eat a lot of yuca and yuca frita it's delicious but it's hard to do because sometimes if you fried yuca it's crispy on the outside but hard and starchy on the inside, so this was perfect, you do need to boil it before you fry it, and it's preferable if you use little pieces instead of big chunks. So good, as always, loving your videos.

[@Al3xTrucho20]

We Salvadorans eat this too I guess most Central Americans do.

[@MSN539]

You have to boil it than freeze it for about an hour

[@mariaesposito274]

Ty!

[@kimberlyrobinson3992]

I think I have now been thoroughly indoctrinated into the cult of Chef John. Earlier this evening, I was making Swedish meatballs for dinner. I had the meatballs simmering in gravy in one pot and I had egg noodles boiling in another pot. The gravy was getting a bit TOO thick and I put a few spoonfuls of the pasta water in it to thin it out. As I did so, I automatically said, under my breath, “That’s just me, cooking.” Yes, the transformation is indeed complete.

[@carlajackson3137]

Welcome! Come on in, the water in fine here, nice and warm. The food is great and you can drink whatever you want but kool-aide. And um, clothes are NOT optional.

[@spood87839]

Remember, you are the Bonny and Clyde of your fries full of cyanide.

[@CssHDmonster]

kinda a stretchy rhyme, but it worked out quite fine

[@lynnwilhoite6194]

Sketchy rhyme!

[@lynnwilhoite6194]

@spood87839, I like this rhyme!

[@missball404]

lol

[@carlajackson3137]

Now that's a gangster rhyme!

[@NOTANOTHERCOOKINGSHOW]

Man, yuca fries are so amazing. there is such an interesting texture that is really unique.

[@AllSeeingScorpio]

Yay! I was so happy to see you make this! My mom is Panamanian and I love it when she makes these. She fries hers in butter! 😻 I love it when she boils up yucca with plantains as a side with Cod.

[@alweber8575]

This dish is near and dear to my heart..since my grandmother used to make them for me...while I waited for the cassava pone a Caribbean dessert. You can also make as a mash potatoes style..versitle like potatoes...enjoy😋

[@henryi9738]

These are a staple here in Miami ; but anyone can make 'em , thanks to Chef John !

[@kyuketsuki5736]

Whether you fry or bake, a great side to a sandwich or steak.

[@DiBaozi]

I can always count on you for the recipes I need when I need them! Thanks!

[@ibethchandeck8126]

I'm from Panama and here we eat yuca for breakfast, lunch or dinner. It's a very versatile dish and full of fiber whether you eat it just boiled or fried.

[@starrynight755]

At a friend's house I had yuca salad. Cold yuca pieces with onions, oil and vinegar. Delicious!

[@aislinngraves4291]

YUMMM! I first tried these at a Brazilian steakhouse and fell in love! Not sure where to buy the yuca root though.

[@Breezy-bv9te]

Not sure where you live but in N.Y.C. you can buy Yuca in any market that sells vegatable produce.

[@aislinngraves4291]

@@Breezy-bv9te :) that must be nice having access to things like that. :) I live so far out in the boondocks they still look at avocados suspiciously, let alone something like yuca. ;)

[@_MrOcean]

Yeah Manjioca I think it's called. Delish :)

[@chelebowns8078]

Walmart in the frozen Hispanic section

[@Annieyogi]

You can find them as cassava, yuca, mandioca, etc. In the grocery store.

[@lugosky02]

Chef John! Glad to see you doing stuff from my country! I have a couple of suggestions (grievances?). You should always discard the first water because of the cyanide issue. Instead of pealing and putting the yuca straight into a pot, you should wash them and then put them in the pot. We normally double boil the yuca to make it super tender, because we have the boil yuca as is. You may add cheese, eggs, salami (maybe the 3 strikes, i.e. all together; I personally like them with stewed salami). Then, the leftovers we put in an open container in the fridge, which will dry them really well (this stuff doesn't smell unless it's in the fridge for a really long time). Then we fry them and enjoy them for dinner.

[@matchewz1]

So excited to make this. I love eating them at my local Brazilian restaurant. Thanks Chef!

[@peterdoe2617]

In Germany, it's mostly offered as Cassava, sometimes as Maniok. Love it! About beeing poisonous: hydrocyanic acid gets destroyed by heat. So you wanna cook it through very well. But after that? Well, people have eaten this for thousands of years.

[@philhartmann6502]

After eating at a Peruvian resturaunt for the first time I liked these so much I wanted to make my own, but I bought fresh yuca like 3 times and each time it was rotten, I guess just not enough people were buying them so they were sitting too long, luckily I realized they sell big frozen pre skinned bags of them and they come out great

[@PinkysPain]

I can find them frozen relatively easily, but that might be because a lot of people from Suriname live here.

[@macas1996]

on south america you can half the yuca brefore buying it, 'cuz they get rotten very easy, you should be able to cut the tips to check for a good completely white yuca, also you can peal it like a plantain

[@michelletomas2327]

@@macas1996 I was just going to state the same thing. I usually break them in half to see if it's good. I rarely buy frozen, they don't really taste the same.

[@philhartmann6502]

@@macas1996 oh wow I wouldn't have thought of that

[@celiajarvis3168]

Just make sure the yuca is firm, hard with no soft spots.

[@fannyforfun3670]

I love these! They taste like if potato and bread had a lovely, delicous baby.

[@starphaser]

It's funny that most cassava species here in Brazil do not contain cyanide and perfectly safe to eat raw. The only one which contain lethal doses of the poison are called mandioca-brava or, in english, "angry cassava". Since I'm from Rio, I call these "aipim frito", and we use butter instead of olive oil! Cheers, chef John!

[@KatN2000]

I'm Brazilian and always heard mandioca (yucca) should be cooked.

[@FluorescenttheGirl]

Regular mandioca, or mandioca mansa, does need to be cooked as well but mainly because good luck trying to bite into raw aipim

[@rogeriopenna9014]

@@KatN2000 it must be cooked to become soft.

[@andrejones3711]

Because here in America they always try to poison you through food only in America

[@BBQGuys]

Looks like some serious comfort food! Cheers Chef!

[@abouttime837]

anyone know how many I have to eat for the cynide to kick through? asking for a friend

[@pandoravex4791]

A T there are two types of Cassava, sweet and bitter. The bitter is the actual dangerous one.

[@carlossolrac2569]

The white one is safe. The one that is yellow which is dangerous is not commercialized. They are delicious only cooked with butter over them. But you need to be lucky to have the very soft ones that are delightfull.

[@jcp164]

@@carlossolrac2569 we call that margarin cassava and when boiled turn to yellow like margarin.

[@c.j.rogers2422]

There is virtually no risk, if boiled first. Guess what? Potatoes carry the same risk, if immature. You don't eat raw baby potatoes, do you? There, crisis averted.

[@bigblue6917]

@@pussywran Safe at 39. 👍😄

[@cookdoido]

as a Brazilian, really happy to see this recipe here, one o my favorite Brazilian food

[@joxem4058]

I remember a taco joint in Puerto Rico that served fried Yuca as a side for the tacos. Boy they were good as hell.

[@Silmerano]

Chef you are one of the only channels I actually hit the notification bell for.

[@SenorCinema]

You’re the man. More Latin recipes please!!! Bokbok

[@SenorCinema]

Juan Jimenez BokbokBAWK

[@kyeoptawerk93ah]

@Juan Jimenez cassava is big in se asia too. its just a big poc thing in general i think (none of my white friends have ever had it)

[@abraaobm]

​@Juan Jimenez cassava was introduced to Africa by portuguese traders from Brazil (almost the same time that it was introduced to Asia) so I think we can say that is a Latin recipe...

[@SenorCinema]

Juan Jimenez squawwwkkk!!! We are on chef john’s video. Swuawwwkkkkkkcreeeer

[@niickiknows9131]

Abraão Marques actually that is false. Cassava has grown in Africa for centuries. How can the Portuguese introduce something that's already native to the continent? It is an African recipe brought to Brazil through the capture and kidnap of humans i.e. The transatlantic slave trade.

[@ritakilicci4897]

I dont know how you did this, but I literally just bought a Cassava the other day, because I wanted to try it out and since then I was on the hunt for a good recipe. Sir, your timing is exceptional and my week is saved. Thank you very much!

[@noemiribeiro]

We eat a lot of fried cassava here in the southeastern coast of Brazil, so my family usually peels off cassava a little differently, because the peel is deceptively thick. We first cut it in cylindrical pieces and then make a cut and peel it sort of like an orange using a knife, you'll see that there's a white "band" just under the brown peel that is very tough if left on the root.

[@73005]

I am of Caribbean descent, my mother used to love ❤️ this boiled, with some salted cod fish! The best!

[@nicholasdelucena1260]

Here in Brazil, the best way to eat fried yuka is to top them with manteiga-de-garrafa (a type of ghee) and an ice-cold beer. Cheers!

[@leonardotube]

manteiga de garrafa

[@LuxurioMusic]

Oh man I wish I could get manteiga de garrafa in the UK

[@el7jake]

I can't believe you did these, CJ! I live in Costa Rica, where yuca us very commonly eaten. Thanks!

[@DahVoozel]

It always scares me when I read about foods that are poisonous or toxic when unprocessed or raw. Okay, so, people probably ate this and died... who was the brave soul that decided, "You know, Gug and Ugg died after eating death root, but maybe... if I boil it first it will be okay?"

[@isodoublet]

This is not poisonous. It's a myth. There are varieties of cassava that are toxic, but you can't find them in grocery stores because farmers don't bother with them. This stuff is only very mildly toxic, kinda like apple seeds. You'd have to eat a crazy amount of raw cassava (about as easy as eating raw potato) to get poisoned.

[@lunayen]

Well, that's the beauty of experiments. It took Gug, Ugg and the rest of their families' deaths to determine what is the perfect way to eat something. Or not eat something.

[@TemplarTate]

I always thought humans learned to eat or not eat something by looking at what animals ate.

[@niltonandrade4038]

i live in central america, they're pretty common around here, even so you can find them anywhere in the wild if you look closely, and to be honest i didn't know they were poisonous, perhaps they are but the amount that you would have to eat raw would be really high, i mean i have eaten raw yuca a few times but not more than a couple of pieces and i'm still kicking around

[@noemiribeiro]

@@niltonandrade4038 in Brazil we call the poisonous ones mandioca brava, and I've seen on the news a few years ago a whole family that had died because they fried the wrong type of root (someone cut the cassava they've found in the wild, there's no chance any farmer would plant the poisonous ones).

[@gmart225]

Just tries this in Bali 2 weeks ago and it's ABSOLUTELY AMAZING

[@rickbachman993]

Thanks Chef, always wondered how to prepare these fugly roots. 👍

[@skinnybuddha8988]

A new food truck pulled up today super close to my house at a liquor store. I got the pulled pork sandwich combo that came with Yuka fries. Sandwich was awesome, and the fries were fairly close to potato fries. Slight difference but I absolutely loved them. Gave some great sauce to go with them and they were great on their own as well. Highly recommend these.

[@nducapitaladvisory9749]

His voice 📈📉📈📉 😂😂

[@przepisyjoli]

Super! Już robię się głodna! Cudowny przepis!

[@mariom.morales8993]

Here in Venezuela we are fans of "Yuca Frita" or Yuca Fries, but we boil de the yuca, we cool it down and we make fries at the next day! #AbuelasKnowsBest

[@colinrynne4537]

Chef John......thank you so much for all your culinary efforts!!! I think your KZbin show is so enjoyable, informative and delectable!! It’s a lot of hard work but please keep going with it! Don’t think you get enough credit honestly. *** I would like to see more traditional American-Jewish cuisine..... think Russ and Daughters! I would love to see a pickled herring or chopped liver episode. Once again thanks for keeping my interest in cooking and food! Well done!

[@finlayene]

You should cut out the fibrous center before frying

[@dona62851]

I was wondering about that

[@simpleesunshine4591]

I was just about to ask does the fibrous part have to be removed but doesn’t look like he removed it

[@07860786mn]

Hi Chef John, thanks for the wonderful recipes over the years. I enjoy your running commentary so much very relaxing. He he. My kiddo when young would fall asleep listening to your voice saving me a lot of money in gas driving around to do just that. I used to eat this raw as a kid thank god nothing happened or build up immunity who knows right? this Yukka can be shaved into chips and fried with salt and red chili powder or boiled to softness just like you did turns out great. you can grill those but covered in foil so it traps the water vapor and cooks it and that taste is out of this world with the shaking spices applied. thanks again Chef John keep up the good work.

[@donnyfromsandiego4455]

These are great and good video. In the center is a fibrous string-like piece that can/should be removed after boiling and cooled before frying. These are great with the sprinkle of salt and freshly squeezed lime juice, but I think i'll try with your dipping idea. Also these are good as a side with fresh carnitas or chiccarones, also served with lime.

[@fabianvonreinsperg9170]

But... Where's the ooold shake o' cayenne?!

[@BobLogical]

Ran out from shaking it on too much stuff.

[@iNuchalHead]

4:27 "...other appropriate spices."

[@acbeaumo]

Feel free to add it. That's just you cookin'!

[@FireCracker3240]

I'm always absolutely overjoyed when there's one video out of every 764 that doesn't have any cayenne.

[@fabianvonreinsperg9170]

@@FireCracker3240 The perplexity haha

[@SannyAnnie]

Fork don't lie!! YAY! I was needing a Chef John video this evening. My day is rescued. Thanks, Chef John!

[@macas1996]

im from colombia and we eat these A LOT i would recomend to boil them a bit more and cut in pieces half that size so it would get crispier, also deep frying it would be better, AND eat them with spiced sour cream, we add onion, garlic, hot souce and fresh coriander

[@mycooking98]

Joel bolaño olivares please check out my Cassava recipe kzbin.info/www/bejne/apqqY4WPitd4o5Y. Look forward to the feedback. Thanks

[@solh8844]

Thanks for the tip!

[@silverfoxjohnson9390]

I have wanted to make this ever since I had gone to a resturant and had them for the first time. Thank you so much!!!

[@fireeye33]

The best technique is to double dip it. After yuca is steamed, marinate in water seasoned with freshly ground garlic salt and coriander seeds. Fry it, then when it’s half cooked take it out from the oil, dip in again in the seasoned water for few mins then refry until golden brown. You will get the best deep fried yuca like in the south asian street food vendors.

[@peterdoe2617]

This sounds awesome! Gonna try this with other veggies as well. One question: At what temperature do you do the two deep fryings? Like french (potato fries) get their 1st frying at 130°C, the 2nd at higher temperature (170°C, I believe). Greetings from the north of Germany!

[@Alexander-is9jo]

These are truly delicious. I remember a restaurant that served this as a kid. Gonna try for sure. Love them with mayo

[@abimelecgalarza9918]

You need to try it with MayoKetchup with Garlic the Puertorrican way or with Mojo Cubano. :)

[@ms.keyshawineglass7590]

Yeeeessss! 👐👏✊👐👏✊👐👏✊❤❤❤

[@Casslaydra]

That’s a plate of best of both worlds for sure xx I learned a lot! Thanks for the video, happy trails 🦋🦆

[@DvLnDsGyZ]

I remember my grandpa growing these in Puerto Rico, he made the best yuca dishes but never made this...I'll be having a stern talk with him asap.

[@professordanielarauj]

The yuca is a root from Brazil. We simply love it here and you always do a very good job with our dishes. I wish you give it a try to Carne de Sol - our sun dry aged beef.

[@masbaiy4858]

It looks a lot like cassava. I prefer potato if they're simply fried. For cassava, however, there are many cooking process that matched the ingredient better. Fermented cassava (peuyeum) is different, but amazing!

[@celiajarvis3168]

Love yuca. In Colombia we peel the yuca and remove the vein (core) because even after cooking and frying, the core is hard and stringy. Never heard anyone dying from eating yuca. Yuca is a must with "sobrebarriga" flank steak, marinated in orange juice, onions, tomatoes, garlic, s/p (touch of cayenne, of course) using a steam cooker, served with rice.

[@VeronicaSheyla]

You can also dip them in egg and then fry them, they’re delicious!

[@adolfobriceno1635]

Thanks for the recipe. In Peru these fried yucas are eaten with Huancaina Sauce as a dip. It's the best combo ever. 😊

[@cieproject2888]

What happened to the Obligatory Shake o'Cayenne?

[@roxanaescobar3442]

Cassava is so delicious 😋 we eat it all the time in El Salvador 🇸🇻 with curtido yummy!!

[@Al3xTrucho20]

We Salvadorans eat Yuca frita with Chicharron and repollo its life.

[@valerie_d]

Made these today. Yum. Thanks chef!

[@romasandmo]

My food wish is that you make something Lithuanian, sir :)

[@colinrynne4537]

Romas and MO I’m 1/4 Lithuanian......I would love to learn more about Lithuanian Cuisine!

[@romasandmo]

@@colinrynne4537 Cool! Lithuanians are spread all over the world! Ha-ha!

[@crazygoatlady4287]

I'd love to learn simply because I find any food fascinating. I really hope he does do a video on this. I would love to try some authentic food

[@romasandmo]

@@crazygoatlady4287 I, on the other hand, would like chef to make something Lithuanian as I'm Lithuanian myself. Ha-ha. But yeah, I also love trying new food, that's why I like this channel, so much! It's usually different.

[@tahimi3801]

I live in South Florida and we have a Caribbean fast food joint that sells these. They are amazing with cilantro garlic sauce

[@FireCracker3240]

I love how you made something that has both "cyanide" and "toxic" as possibilities into a tasty fried treat. #nowthatstalent

[@ivorjawa]

Peaches, almonds, etc. natural almond extract has cyanide that synthetic doesn’t.

[@myrnajay2785]

my neighbor, (89 y.o.!) from Cuba, taught me a similar method, but she uses a little garlic when frying, and to finish uses fresh lime and pinches of salt. I just made it for her for Xmas eve....but I forgot the garlic! lol ; ) I really like yucca. I had traveled in the south pacific and they would fry it up (cassava there) and it was delicious!!! She also taught me how to pick a good yucca. It should be white inside like coconut...not grey. And if there are dark lines running through the yucca, then it's no good. I always scratch a piece off in the market to see how the color is. First there's a thin pink layer and then white. Thanks chef John, I didn't know yucca was a bit healthier than potatoes ; ) Well aside from the frying...but yay!

[@dangertoon]

After all, you are the Brasi Luca of your fried yuca.

[@Ben_osrs]

Made this 3 times following this guide. It’s so good

[@jaclyn4098]

1:40 you finally cut them with the flat side down lol. I'm surprised you didn't say something about it

[@LuzInTheKitchen]

One of our favorites in Puerto Rico. The Yuca root is cover with a a bark just like a tree, you have to make sure you peel the bark completely. It is better to slice the bark from one end to another and then peel the bark as peeling a plantain or banana; this will ensure the bark is completely removed.

[@dirkklinkenberg8912]

Mandioca fritta, delicious, I am from the Netherlands but live in Brazil and make than once a week atleast.

[@SantiagoEscobar-l8w]

I buy my cassava from Amazon and its amazing. Its organic and already comes peeled! Highly recommend!

[@wcallisa22]

Cassava and Salt fish. ...the End....I'm sorry chef Jon

[@Cosmiccoffeecup]

You are a West Indian I see. With chop chop on the side.

[@wcallisa22]

@@Cosmiccoffeecup Preachhh

[@zucchinigreen]

But fried cassava is addictive. Love from Trinidad.

[@WiseAilbhean]

zucchinigreen Cassava Pone! 🇧🇧

[@debbiemarquis3231]

@@zucchinigreen big love..coming from Trinidad 🇹🇹..steam in coconut milk and saltfish boss...yeah man...

[@candujar36]

In Puerto Rico we eat it with a garlic oil mix or Mayoketchup (mayonnaise, ketchup, garlic powder and son hot sauce or cayenne) that's mine how I do it. Excellent job looks delicious. 🤗🤗🇵🇷🇵🇷

[@Quantum_GirlE]

Never used yuca. Are they starchy tasting? Curious to know how they taste

[@melopsicodelia]

They are, and they're actually quite hard when it's raw, it's difficult to cut, so chef must have a really good knife, he made it seem so effortless.

[@Quantum_GirlE]

melopsicodelia Great knife i have. i just don't want to go out if the way to buy this and make it and it just taste really weird.

[@melopsicodelia]

@@Quantum_GirlE It's incredibly delicious, even if you just boil the cassava with a little bit of salt it's amazing, it's really rich, you're going to be full just with a little bit, you can fry it, if you boiled it you can add some garlic, pepper, olive oil and some lemon on top, super simple and really tasteful. I honestly prefer fried cassava vs french fries and I love french fries, just give it a try, you might love it 😉

[@Lindamorena]

It taste a bit like potato( it can easily absorb the flavour of what you cook it in), but its has many thick "hair like" fibers that run through the middle which is why after I boil it I "core" the middle to get a more fluffier texture. It's more commonly referred to as cassava in the English language.

[@aesinam]

@@melopsicodelia actually the fresher and younger it is, the easier it is to cut. The older/less fresh ones are a pain to cut in pieces

[@user-nt1ry6dw3t]

Sounds delicious !!!! I love the taste and texture of it in my vegi soup .

[@randomfamilyman4876]

After all, you are the Jekyll and Hyde of your cyanide

[@nancyrosado9472]

Im Puerto Rican and we love Yuca.... delicious.

[@jereparker]

You don't take the middle fibers out?

[@mangachanfan1556]

You know, I was wondering that too! I was always taught that the fibrous middle was the part that was actually toxic...

[@Sugon-69]

Ha, RIP chef John

[@leahwickham5012]

Hi from Fiji! Thanks for this chef John! 😊

[@stevenpatrick8]

This may be the most dangerous recipe yet... exciting!

[@VictorHCG]

Ever heard of Puffer Fish Sashimi?

[@sonsofliberty9170]

Thank you kind sir!! You saved my health ❤️

[@SmuttyNLP]

You'll be surprised by these crispy yuca fries!

[@celestefreitas4434]

UnknownUser w

[@user-np2ui1yu9r]

These are not just eaten by Caribbeans, South and Latin Americans, as well as those of the East Indies. Yucca in various forms is also obviously consumed by most if not all of Sub-Saharan Africa. Adding to all of that, it is also eaten in this form by African Indians or Indians that have family history there, particularly in East Africa. We call it "mogo", and we eat it with chili, lemon, salt and oil. It's absolutely delicious and now I want to make them myself :) thanks for the video!

[@grahamefreestone5309]

Looks like a part of Groot that I don't care to mention... ;-)

[@Q-presss]

Big Ben, wow wth lmao

[@Chong1975]

Tried this yesterday and I think it was amazing!! Thanks Chef John!

[@stevenpatrick8]

Surprise! These are actually cassava fries!

[@Kitiala]

Been a sub for years! You have definitely made me a better cook. The kids and I always say "Enjoy" with you at the end of each video lol!

[@deinse82]

You're not the boss of me, I will eat my yuca roots any way I please. I am after all the Brandon Hyde of my deadly dose of cyanide.

[@cesarbattistini]

Hi from Brazil! That is very delicious!

[@kylerawdin6838]

Why does he talk like that

[@anzarne]

This is a very common food in my country! And the way you're cooking it is absolutely fantastic. In our house we do steam the casava instead of boiling it, but we might just try your method because in Chef John we trust :D Thank you for sharing as always!

[@RottedDollface]

In Puerto Rico we use yuca ALOT!! So yummy and versatile🖤🇵🇷

[@BeautybySam03]

I'm from Cameroon in West Africa we love boiled cassava with legume. 🇨🇲🇨🇲🇨🇲

[@marytaha2448]

That looks healthy and yummy I'm glad I seen this video cuz I didn't know you have to boil the product before you actually make whatever you're going to make thank

[@fifski]

They don't taste anywhere near potato or sweet potato but much much better. It's great to see them on this channel as I know them only from local Venezuelan foor truck!