Yuca (pronounced YOO-kuh) is a starchy root vegetable with brown, bark-like skin and white flesh inside. It grows in tropical regions of South America, Central America, Africa, and Asia, where it serves as an essential food source for millions of people.

The yuca plant produces thick roots that can grow two or three feet long. When you peel away the tough outer skin, the white interior looks a bit like a potato, and like potatoes, yuca must be cooked before eating. People boil it, fry it, mash it, or grind it into flour. In many countries, yuca appears at nearly every meal, much like rice or bread in other cultures.

Tapioca, which you might know from tapioca pudding or bubble tea, comes from yuca. The roots are processed into small pearls or a fine starch that’s used in cooking and baking.

You might also see yuca called cassava or manioc, which are different names for the same plant. In grocery stores, yuca often appears in the produce section near other tropical vegetables, and many Latin American and Caribbean restaurants serve yuca fries as a delicious alternative to regular French fries.