Did I mention there is one vegetable in the cornucopia of marketed delights here that you might best avoid? Yucca! Aptly named, believe me. I boiled several tuberous roots — just long enough to soften them — so I thought, and the things became a gooey mess. I’d share the recipe, but that would be mean. No matter of garlic, lime, or mango chutney could have dressed that mash up. Now cassava bread, made from yucca (some other part maybe?) is gritty, but pretty good.
Yucca was a main food crop for the Tainos, the indigenous people of the island before Columbus came — I’ve no doubt the invading conquistadors had to eat a lot of it, which serves them right.