Cassava (yuca) Recipe
Make Cassava (yuca) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cassava Preparation
Garlic-Lime Dressing
Finish & Garnish
Method
Cassava Preparation
- 1
Peel and trim
Rinse the cassava. Using a sharp knife, cut off the ends and score the thick brown skin lengthwise; pry the skin away with the knife or your fingers and remove the thick pinkish-white inner peel. Trim any fibrous core from the center of each piece. Cut into 3-inch segments if not already cut.
- 2
Parboil
Place the cassava pieces in a large pot and add 2.5 liters of water, 2 tsp kosher salt and 2 bay leaves. Bring to a boil over high heat, then reduce to a simmer and cook until cassava is tender and a fork slides in easily but the pieces still hold their shape, about 20–25 minutes depending on size. Do not overcook until falling apart.
- 3
Drain and cool
Drain the cassava in a colander and let cool for 5–10 minutes until you can handle them. Remove and discard the tough fibrous core from each piece by splitting lengthwise and pulling the core out. Pat the pieces dry with paper towels.
Garlic-Lime Dressing
- 4
Make dressing
While the cassava cooks, whisk together 3 minced garlic cloves, 3 tbsp fresh lime juice, 3 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning: add more lime for brightness, salt for seasoning, or hot sauce for heat.
Finish & Garnish
- 5
Pan-sear (optional for a crisp exterior)
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Add the drained, dried cassava pieces in a single layer (work in batches if needed). Sear without moving for 2–3 minutes until golden and crisp on one side, then flip and sear an additional 1–2 minutes. Remove to a tray.
- 6
Dress and serve
Transfer the warm cassava pieces to a serving platter. Spoon the garlic-lime dressing evenly over the cassava, then sprinkle with 2 tbsp chopped cilantro, 2 tbsp sliced scallions and 1 tbsp crushed toasted sesame seeds or toasted grated coconut if using. Serve warm as a starter with additional lime wedges on the side.
- 7
Storage
Leftover cooked cassava keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to restore some crispness, then re-dress just before serving.