How to Peel Yuca (Cassava)

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.

Don't miss our yuca recipes and complete guide to cassava.

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.

Cooking yuca

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.

Buen provecho!