Choose Firm Roots

Select yuca roots (cassava) that are firm and have no blemishes or soft spots. The roots should have a clean fresh scent and snowy white center when cut open. Rotten or decaying roots have brown soft spots and a putrid smell.

Cut Yuca into Pieces

To prepare yuca (cassava) for cooking, begin by cutting off the tapered ends. Then cut the root crosswise into manageable lengths that are approximately four to six inches long.

Peel Off the Yuca Skin

Stand the root pieces on end. Using a sharp knife, cut away the peel of the yuca root in strips until it's completely peeled.

Note: A vegetable peeler is not recommended for peeling yuca (cassava) because the peel is very thick and usually covered in a protective wax coating.

Cut the peeled yuca root (cassava) in half lengthwise to expose the woody core. Then cut the yuca halves lengthwise in half again, so that the root is now quartered into lengthwise sticks with the core exposed.

Cut off the inner corner of each yuca wedge to remove the woody core and discard it. The yuca root (cassava) is now ready to cook in a recipe or store for future use.

Tip: You may cook the yuca first, then remove the core. However, I always recommend removing the core before cooking.

Note: Peeled cassava (yuca) can be stored in the refrigerator covered with water up to four days or you may freeze it for several months.

Caution: Raw yuca root (cassava) should NEVER be eaten raw. It contains Prussic acid (hydrocyanic acid), which can cause cyanide poisoning. Thoroughly cooking the root removes the acid and makes it safe to eat.