Cassava

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal. Read more »

Bammie, or bammy, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. In Jamaica, bammie is usually bought from a local vendor and served for breakfast or as a side dish with fish. Read more »

Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them. Read more »

Muchines de yuca are tasty cassava balls with a crunchy outside protecting a soft, savory filling. Serve as an appetizer or as a side dish topped with little ají hot pepper sauce. Read more »

Pães de queijo are tasty little cheese buns popular in Brazil. They are made with yuca (cassava) flour, which gives them an interesting taste and texture and makes them a gluten-free treat. Modern Brazilians can purchase packaged mixes or buy pães de queijo from street vendors, but homemade is best. Serve pão de queijo with coffee for breakfast. Read more »

Sancocho is a nourishing stew popular throughout the Latin World, especially in the Caribbean and northern South America. It originated in Spain's Canary Islands where is is a simple and spicy fish and potato stew. Most New World versions contain a variety of root vegetables, meats and chicken. Sancocho is special occasion food, and families usually make large batches. Simmered slowly, the vegetables breakdown somewhat to thicken the stew. Read more »

Vigorón is Nicaraguan fast food. Boiled yuca (cassava) is mixed with crunchy pork rinds and covered with a spicy cabbage slaw. This meal-in-one is served on a banana leaf and makes up many a Nicaraguan breakfast or late-night snack. The best vigorón is said to come from Granada. It is also popular in Costa Rica. Read more »

Yuca is a starchy staple vegetable in Latin America and the Caribbean that is used in much the same way as potatoes. In this tasty recipe it is deep fried like French fries. Read more »