If you want a simple, easy-to-digest, low-acid side, look no further… here are yuca fries. This tasty root vegetable is a common staple in African, Caribbean, and South American cuisine. Yuca is most used as a side dish. In the Caribbean, it’s often boiled and eaten with stewed meat. For example, in the Dominican Republic, the boiled root is garnished with pickled onions to make “Yuca con Mojo” and paired with eggs and sausage for breakfast, or roasted meat. In African countries, it is often pounded down into a swallow commonly known as “Fufu” and paired with a variety of soups and stews such as light soup or egusi.

This recipe, however, is more for those who are suffering from gastrointestinal issues. Yuca presents as a great alternative to potatoes for those with nightshade allergies or if you’re just in the mood to try something different on a low-acid diet. This air-fried yuca was paired with a Greek yogurt-mayo dip. Which for me has been one of my go-to meal options during my time having gastritis. If dairy is not an option for you, you can try making this sauce using soy, almond, or coconut yogurt as a dairy-free alternative.

One thing I would like to note about this recipe is the importance of boiling the yuca. Raw yuca contains cyanide therefore it should never be eaten uncooked or undercooked, but after boiling it is perfectly safe to consume.

And with that little warning out the way…. Please, enjoy. It is a tasty side dish easily used in the replacement of any French fry dish.