Yuca (cassava) is a starchy, tuberous root that originated in South America, most likely Brazil, and has probably been cultivated for 12,000 years. Today, Africa consumes the most yuca, with Nigeria being the world’s largest producer of the root. When dried, it becomes tapioca. Quite a handy root, eh?
The easiest (and possibly tastiest) way to prepare a yuca root is dead simple: all it takes is a quick boil and a little time with some quality coconut oil.