What is Mr. de Yuca?

Mr. de Yuca is Spanish for "Yuca bread". Yuca is a resistant plant of equatorial widths and is commonly called Kasava or Manioc. Starch in Yuca roots is extracted, processed into flour and especially in Latin American cuisine. Baked fast bread served with a cup of hot chocolate is a choice for many people in Colombia and Brazil. Elsewhere around the world, Cassava is cultivated for its starch and cooked into regional breads.

is a small, woody, permanent shrub that protects long, nutritious and tubernic roots. Originally from South America and known that it has been cultivated in Central America in 1600 ° C. Since then it has become the third largest crop for carbohydrates in the world. Nigeria is the largest producer in the world, followed by Thailand and Brazil. The harvested bitter meat of its roots grows to full maturity in just 10 months even in soil with low precipitation.In first treated to remove toxic compounds and retention of significant calcium, phosphorus and vitamin C. Final flour, equally gentlyTextured as corn starch is commonly called tapioca.

Mr. de Yuca is sometimes referred to as "tropics" bread. In Brazilian cuisine, Tapioca flour is so widely used that a restaurant called tapiocaria specializes exclusively in dishes made. When the neutral taste is roasted or fried as bread, it easily complements different fillings and icing, from cheese and meat to chocolate and bananas. Although he consumed the night and the day, partly because of his high content of carbohydrates, Mr. de Yuca is the most popular as a breakfast bowl.

In Colombian cuisine, a flat bread called arepa is made. In traditional South American and Caribbean cultures is called Casabe . A thin, crunchy type of bread, a former up to 2 feet (0.61 m) in diameter is roasted on a large grill and broken into pieces to eat like biscuits. The Cassava plant and this simple bread were during the 16th centuryTurn to Africa by Portuguese traders and became the most important source of continent food.

A typical recipe for Mr. de Yuca, which could be sold in the Latin American bakery or market, is: 1 cup (about 200 g) Tapioca flour, two eggs and 1.5 teaspoon (about 6.3 g) powder. Another taste, body and liquid are often supplied with 2 cups (400 g) crumbling queso fresco or similarly fresh and wet cheese such as ricotta. You can also add a little sugar. The resulting dough is divided, formed into balls or crescents and baked in the oven at 375 degrees of fahrenheite (190 degrees Celsius) for about 20 minutes.

This type of unleavened gluten -free bread has a thin bark and a soft, chewing interior. Even without cheese, it is damp because Yuca Starch has a high capacity for liquid absorption. The bread tends to spread in the volume by introducing saliva and can swallow occasional problems. This is all the more reason why it is traditionally served with a cup of hot chocolate. Mr. de Yuca also tends to relayTive quickly strengthening, so it is best served soon after it is made fresh and warm.