Learn how to prepare cassava by mastering the techniques of peeling, cutting, and grating this versatile root vegetable. These skills will expand the possibilities, allowing you to create many delicious recipes.
Cassava, with its rich and starchy texture, adds a unique texture and heartiness to many dishes. It's a staple ingredient in Filipino cuisine, elevating classics like Cassava Cake, Pichi-Pichi (Steamed Cassava Cakes), and Cassava Suman (Cassava Rice Cake).
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Ingredient You'll Need
Fresh cassava
Labeled as cassava or yuca, this starchy root vegetable is commonly found in Asian and Latin American supermarkets.
When selecting fresh cassava, choose firm with no cracks, soft spots, or signs of mold. It is often coated with wax to aid in preservation. Smaller-sized ones may be more tender and less fibrous compared to larger ones.
The flesh should exhibit a white (or sometimes yellowish) color, with no discoloration or dark streaks. It should not be mushy or stringy for optimal results in your recipes.
If you'd like to know more about Cassava (Kamoteng Kahoy), check out my comprehensive guide.
Tools You'll Need
- Sharp knife
- Cutting board
- Box grater or food processor (with shredding and the S-blade attachments)
Step-by-Step Instructions
Do not eat raw cassava, as it contains naturally occurring forms of cyanide that can be toxic. The sweet variety, typically sold in the US, contains less cyanide and is removed by peeling and cooking. The bitter type requires hours of soaking and cooking to become safe for consumption.
How to Peel and Cut
Step 1: Cut both ends of the cassava root, then divide it into smaller, more manageable sections.
Step 2: Create a vertical slit through the outer skin of each section.
Step 3: Gently lift the thick, brown outer layer with a knife or slice off the peel. Remove any black streaks or discoloration.
Step 4: Cut them in quarters lengthwise and remove the woody, fibrous core.
Step 5: Rinse the pieces under cold running water. You can now use them to prepare Ginataang Kamoteng Kahoy (Cassava in Coconut Milk) or grate them for other recipes.
How to Grate Using a Box Grater
Step 1: After peeling the cassava, take a manageable-sized piece and hold it against the side of the box grater with the fine shredding holes.
Step 2: Carefully rub the cassava up and down the grater to create fine shreds, or do so depending on your recipe. Discard the fibrous core.
How to Grate Using a Food Processor
Step 1: After peeling the cassava, cut it into smaller pieces that fit into the feeding tube. Be sure to remove the fibrous core.
Using the food processor's shredding blade attachment, grate the cassava pieces. The shreds won't be fine enough for most Filipino recipes, so don't stop here!
Step 2: Switch to the "S" blade attachment. Pulse the shreds for 8 to 10 seconds or until they reach a very fine consistency.
FAQs
No, you should not eat cassava raw as it contains naturally occurring cyanide compounds that can be toxic. In the US, sweet cassava is commonly available, which contains lower levels of cyanide. However, bitter cassava, found in other regions, requires extensive soaking and cooking to make it safe for consumption due to its higher cyanide content.
Yes, cassava freezes quite well. After peeling, cutting it into your desired pieces, or grating, simply place it in an airtight container or freezer bag, ensuring a tight seal to prevent freezer burn. You can store it in the freezer for several months, making it convenient for future use in various recipes
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📖 Recipe
How to Prepare Cassava
Equipment
- Sharp knife
- Cutting board
- Box grater or food processor
Ingredients
- Fresh cassava see note
Instructions
HOW TO PEEL AND CUT
- Cut both ends of the cassava root, then divide it into smaller, more manageable sections.
- Create a vertical slit through the outer skin of each section.
- Gently lift the thick, brown outer layer with a knife or slice off the peel. Remove any black streaks or discoloration.
- Cut them in quarters lengthwise and remove the woody, fibrous core. Rinse the pieces under cold running water.
HOW TO GRATE USING A BOX GRATER
- After peeling the cassava, take a manageable-sized piece and hold it against the side of the box grater with the fine shredding holes.
- Carefully rub the cassava up and down the grater to create fine shreds, or do so depending on your recipe. Discard the fibrous core.
HOW TO GRATE USING A FOOD PROCESSOR
- After peeling the cassava, cut it into smaller pieces that fit into the feeding tube. Be sure to remove the fibrous core.
- Using the food processor's shredding blade attachment, grate the cassava pieces. The shreds won't be fine enough for most Filipino recipes, so don't stop here!
- Switch to the "S" blade attachment. Pulse the shreds for 8 to 10 seconds or until they reach a very fine consistency.
Jay
Thanks for this guide. I find it really helpful. It turns out i have been doing it wrong this whole time.
Nora Rey
You're very welcome! I'm happy to hear that you found the guide helpful. Sometimes small adjustments can make a big difference in cooking. If you have any more questions, feel free to ask. 😊