Yucas, also known as cassava or manioc, are starchy root vegetables native to South America. They are a major source of carbohydrates and are widely cultivated in tropical regions around the world. Yucas have a tough, brown outer skin and a white, fibrous interior. They are often used in various dishes, including tapioca and fufu. To prepare yucas, they must be peeled and cooked, as raw yuca contains cyanogenic compounds that can be toxic. Once cooked, yucas have a mild flavor and a texture similar to potatoes. They can be boiled, fried, or mashed, making them a versatile ingredient in many cuisines.