by Elizabeth (Beth) Naylor, M.S., R.D.
 Health Professions Division
Lane Community College
Eugene, OR
541-463-5533


Yucca Stew

A former student, Ralph Wood, sent this recipe.  His wife is from Guatemala and he lived there for a number of years.

1 lb beef cut in cubes
1 tbsp chopped fresh cilantro
1 chopped medium tomato
2 cloves garlic - chopped
1/2 chopped medium onion
2 or 3 ears of corn - cut in thirds
1 peeled yucca (pronounced you kah) root: cut in quarters lengthwise and then 3 inch lengths
2 medium carrots cut in sticks
  1. Boil meat in large kettle for 20 minutes.
  2. Add all vegetables except carrots.
  3. Slow boil for another 20 minutes or until yucca is tender.
  4. Add carrots and cook another 5 minutes.
  5. Salt and pepper to individual taste.
Enjoy!

Ralph added this: More Guatemalan cooking culture:

Corn for tortillas is boiled with slake lime to break down shell of kernels. This adds calcium to the mix. This cooked corn is generally taken to the neighborhood mill, where the corn is ground in a motorized mill for each person, individually. The resulting dough is called "masa." The masa is finished back at home on the "piedra" (translated: stone). The piedra is generally made with a very hard, volcanic stone. Next, the hot metal plate is wet and covered with more slaked lime in a very thin coating. This keeps the tortillas from sticking. Obviously, the masa is formed between the palms of the hands in a clapping action.

Yum Yum!