Limited Edition Collector Blades
How to Peel and Cut Yuca (Cassava)
How do you peel and cut yuca? Cut the root into 2" to 3" sections, stand each section on end, and slice down along the sides to remove the brown bark and the pinkish layer under it. Then cut each piece in half or quarters lengthwise and remove the tough, fibrous core running through the center. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Yuca is hard and fibrous with a thick, waxy skin, and a tough German-steel chef knife cuts through it without the risk of chipping.
Yuca, or cassava, is a starchy root used across Latin America, the Caribbean, Africa and Asia. It is delicious boiled, fried or mashed, but it must always be cooked before eating.
Cuts and uses
| Cut | Best for |
|---|---|
| 2" to 3" chunks | Boiling, stews, mashing |
| Thick wedges or batons | Yuca fries (boil first, then fry) |
| Thin slices | Chips |
| Grated | Cakes and doughs |
Step by step
1. Cut into sections. Trim the ends and cut the root crosswise into 2" to 3" pieces. Short pieces are much easier to peel.
2. Peel. Stand each section on end and cut down along the curve to remove the bark and the layer beneath it, exposing the white flesh. Alternatively, score the skin lengthwise and pry it off with the knife.
3. Halve or quarter. Cut each section lengthwise.
4. Remove the core. Cut out the thin, woody cord running down the center.
5. Rinse. Rinse the pieces and keep them in cold water until cooking.
Always cook yuca
Raw cassava contains natural compounds that can release cyanide, which is why it should never be eaten raw. Peeling and thorough cooking, such as boiling until tender, make it safe. Discard the cooking water.
Frozen yuca
Frozen, peeled yuca is widely available and skips the hardest step. It's usually already cut into chunks; cook it from frozen and remove the core after boiling if it's still present.
Cooking ideas
- Boiled: with garlic-citrus mojo.
- Fries: boil until tender, cut into batons, then fry until crisp.
- Mashed: with butter and garlic.
Choosing yuca
Pick firm roots without soft spots, mold or cracks. The flesh should be bright white; discard pieces with dark streaks. Fresh yuca is often waxed to keep it fresh; use it within a few days. For other roots, see how to cut turnips.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting yuca?
A tough, sharp chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) cuts through hard, waxy yuca without chipping.
Can you eat yuca raw?
No. Cassava must be peeled and cooked thoroughly before eating.
How do you remove yuca skin?
Cut it into short sections and slice the bark off with a knife.
Do you need to remove the yuca core?
Yes. The woody center cord is tough and fibrous.
Is frozen yuca good?
Yes. It's already peeled and cut, which saves the hardest step.
