Yuca con Queso

Cooked Yuca with Yogurt and Cheese

Preparation info

  • Difficulty


  • 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Yuca is another one of Colombia’s native foods. Many people mistakenly think they are just another white carbohydrate, but in fact they are very high in fiber. Made with yogurt and cheese to add protein, make this dish a staple that will remind you of home.


  • 2 pounds peeled yuca* (fresh or frozen)
  • 1 tablespoon plus teaspoons salt
  • 2 bay leaves
  • 2 tablespoons melted butter
  • 1 cup Greek yogurt
  • 6 ounces low-fat white farmer’s cheese, grated


  1. If using fresh yuca, quarter it lengthwise. Cut each piece of yuca lengthwise again and then cut into 3× 2-inch chunks.
  2. Place the yuca in a medium pot with 6 cups of water, 1 tablespoon of salt and the bay leaves. Cover, bring to a boil and cook until fork tender, about 45 to 50 minutes. To check for tenderness, prick a piece with a knife and it should go all the way in very easily; it will look almost undone on the edges. Set aside.
  3. In a small bowl mix melted butter, yogurt, and ¼ teaspoon salt. Set aside.
  4. Drain the yuca and sprinkle with the remaining 1 teaspoon of salt. Add the yogurt mixture and gently mix it all together. Sprinkle with cheese and serve.