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    Home » Cooking Basics

    How to Prepare Cassava

    Published: Sep 10, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Learn how to prepare cassava by peeling, cutting, and grating this versatile root vegetable. These skills will expand the possibilities, allowing you to create many delicious cassava recipes.

    Cassava, with its rich and starchy texture, adds a unique texture and heartiness to many dishes. It's a key ingredient in Filipino desseerts, like Cassava Cake, Pichi-Pichi, and Cassava Suman.

    Prepared cassava in a bowl.
    Jump to:
    • Ingredient You'll Need
    • Tools You'll Need
    • Step-by-Step Instructions
    • FAQs
    • More Cooking Basics You May Like
    • 📖 Recipe
    • 💬 Comments

    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.

    Cutting the cassava into small, manageable sections.

    Step 2: Create a vertical slit through the outer skin of each section.

    Creating a vertical slit on the cassava skin.

    Step 3: Gently lift the thick, brown outer layer with a knife or slice off the peel. Remove any black streaks or discoloration.

    Lifting off the thick skin of the cassava using a knife.

    Step 4: Cut them in quarters lengthwise and remove the woody, fibrous core.

    Removing the cassava core using a knife on a cutting board.

    Step 5: Rinse the pieces under cold running water. You can now use them to prepare Ginataang Kamoteng Kahoy and Ginataang Bilo-Bilo, or grate them for other recipes.

    Rinsed cassava pieces in a bowl.

    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.

    Grating cassava on a box grater.

    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.

    Grated cassava on a parchment paper -lined cutting board.

    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!

    Shredding cassava in a food processor using the shredding blade attachment.

    Step 2: Switch to the "S" blade attachment. Pulse the shreds for 8 to 10 seconds or until they reach a very fine consistency.

    Finely shredding the cassava in the food processor using the S-blade attachment.

    FAQs

    Can you eat cassava raw?

    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.

    Can you freeze cassava?

    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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    Did you find this helpful? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

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    📖 Recipe

    Prepared cassava in a bowl.

    How to Prepare Cassava

    Learn how to prepare cassava by peeling, cutting, and grating this versatile root vegetable.
    5 from 1 vote
    Print Pin Rate
    Course: Ingredient
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6
    Calories: 121kcal
    Author: Nora Rey
    Cost: $2-$4

    Equipment

    • Sharp knife
    • Cutting board
    • Box grater or food processor

    Ingredients

    • 1 pound 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.

    Notes

    NOTE: 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.
    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.

    Nutrition

    Calories: 121kcalCarbohydrates: 29gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 11mgPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 16mgCalcium: 12mgIron: 0.2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Jay

      September 11, 2023 at 11:19 pm

      5 stars
      Thanks for this guide. I find it really helpful. It turns out i have been doing it wrong this whole time.

      Reply
      • Nora Rey

        September 18, 2023 at 9:31 am

        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. 😊

        Reply
    5 from 1 vote

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