How to Cook Cassava (Yuca)
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
Nutrition
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