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–+ servings
sliced cassava root and a bowl of yuca chips
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5 from 2 votes

How to Cook Cassava (Yuca)

What is cassava or yuca? Find out everything you need to know about it, its health benefits, how to cook it properly, and much more, including its derivative tapioca.
Course:side
Cuisine:Brazilian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories181.4 kcal
Author Valentina Dimitrova
Cost $ 0.50 per person

Equipment

  • 1 pot

Ingredients

  • 16 oz cassava root peeled, thawed, and cut into chunks
  • 1 tablespoon salt
  • Enough water to coverthe cassava

Instructions

  • Peel the root properly and remove the outer layer. It is best to use a knife instead of a peeler because the outer layer is hard. I prefer to buy it peeled and frozen because most fo the time it doesn't require soaking. In this case, thaw it in the fridge overnight.
  • Slice it into small pieces.
  • Cover it with enough water and let it soak in the fridge for at least 4 days, replacing the water every day.
  • Add salt to enough water in a pot and boil the cassava root over medium-high heat for about 15-20 minutes, or until fork tender. The cooking time will depend on the size of the chunks.
  • Wait until the root is tender, and then throw away the water in which you boiled it.
  • Remove the woody fiber in the centera dn enjoy with butter if you want.

Recipe Notes

STORAGE:
Let boiled cassava cool completely and store it in an airtight container in the fridge for up to 3 days, or frozen for up to one month.
Reheat, covered, in the microwave until hot. You may add a little bit of water to the container to keep it moista nd drain it before eating.
 

Nutrition

Calories: 181.4kcal | Carbohydrates: 43.2g | Protein: 1.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1760mg | Potassium: 307.7mg | Fiber: 2g | Sugar: 1.9g | Vitamin A: 14.7IU | Vitamin C: 23.4mg | Calcium: 19.2mg | Iron: 0.3mg

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