Yuca is one of the most popular ingredients in our cuisine. Here we'll show you how to easily peel yuca step by step.
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Peeling yuca (cassava, mandioca) is very easy for those of us who are familiar with this favorite Dominican ingredient. This tutorial is for those who are learning how to use this popular root vegetable.
To peel yuca, you'll just need a paring knife [Amazon affiliate link] which is a small, narrow knife with a pointy tip. And while it would be generally safe to do so, please exercise caution to avoid accidents.
Anatomy of yuca
Yuca is a long brown root, and while size varies, it is usually around 5 to 7 inches long [12 - 18 cm], and 3 inches [7 cm] in diameter. The cassava root has a thin brown peel, that is sometimes covered in food-grade wax to extend its shelf life. Underneath the thin brown peel a thicker rind, pink on the outside and white on the inside, covers the edible part.
The edible part of the yuca, the root core, is white, and has a center nerve that can be removed before or after cooking.
If you are looking for ideas on how to cook yuca, take a look at our favorite cassava recipes.
We have these and many more dishes in which yuca (cassava) is the main, or an important ingredient, and there is a good reason it's so popular in our country. Make space for it in your fridge.
How to Peel Yuca (Cassava)
Cut tips: Cut the ends on both sides and discard.
Cut into smaller pieces: Cut into smaller pieces that will be easier to peel (about 2" [5 cm]).
Score peel: Score both the thin brown skin --as well as the thicker pink peel underneath-- with the tip of the paring knife.
Remove peel: Pull off the peel which should easily come off.
Wash: Wash the yuca pieces in running water before cooking.
- Paring knife