Cassava

Cassava, also known as yuca, is a starchy root vegetable with a slightly sweet, nutty flavor. Its texture is firm when raw but becomes tender and slightly chewy when cooked. Cassava's appearance is typically long and tapered with a rough, brown outer skin and white or yellowish flesh. This versatile root is a staple in many tropical and subtropical cuisines, offering a carbohydrate-rich alternative to potatoes. Find cassava root for sale at international grocery stores and farmer's markets. Discover delicious cassava recipes online, focusing on its ease of preparation and unique taste.

One thing worth knowing before you cook it: raw cassava must always be peeled and thoroughly cooked. The waxy skin comes off in two layers, and the tough fibrous core running down the middle is usually pulled out after boiling. Never eat it raw or undercooked. Once it's simmered through, though, the flesh turns silky and faintly floral, soaking up whatever it's cooked with the way a good potato does.

If you've grown up eating it, cassava probably tastes like home. If it's new to you, think of it as somewhere between a potato and a chestnut: mild, comforting, and endlessly adaptable. It shows up boiled and drizzled with garlic mojo, fried into golden batons, grated into cakes, and dried and milled into flour. It also gives us tapioca and, in West Africa, ferments into staples like garri and fufu, which is why the same humble root anchors so many different tables.

Root Vegetable Starch Vegetable

Common uses of cassava

Make crispy cassava fries at home: Peel and cut cassava into fry shapes, then boil until tender. Deep-fry or bake until golden and crispy for a delicious alternative to potato fries. A healthy twist is to brush with olive oil and air-fry for added benefits.
Use cassava as a thickening agent in stews and soups: Its high starch content helps create a creamy texture when simmered in liquids. Dice and add to soups and stews in the same manner as potatoes, or lean on other starchy roots like taro and yam when you want a similar body.
Bake gluten-free with cassava flour: Grind dried cassava into a fine powder to produce cassava flour. Use as a 1:1 substitute for wheat flour in many recipes, or combine it with other gluten-free flours for more complex bakes.
Prepare cassava chips as a crunchy snack: Thinly slice cassava, season with salt and spices, and then bake or deep-fry until crispy. Experiment with different seasonings like chili powder or garlic for a unique flavor profile.
Make cassava cake, a moist and dense dessert: Grate cassava and combine it with coconut milk, sugar, and eggs, then bake until golden brown. A sweet coconut milk sauce or glaze is a popular addition.
Bake cassava bread for the dinner table: Combine grated cassava with flour, butter, eggs, and sugar for a simple bread that works well alongside a variety of foods, but especially meat stews.
Boil and serve it as a simple side (yuca con mojo): Simmer peeled chunks until fork-tender, pull out the woody center fiber, then toss with a warm garlic, olive oil, and citrus dressing. It's the classic Latin American way to let the root's mild, buttery flavor shine.
Turn it into garri or fufu: Grate, ferment, and toast or pound cassava into West African staples. If you'd rather buy the finished product, garri delivers that same tangy, filling starch without the labor.

Nutrition (per serving)

Calories159.0kcal (7.95%)

Protein1.6g (3.14%)

Carbs38.1g (13.84%)

Sugars1.7g (3.46%)

Healthy Fat0.1g

Unhealthy Fat0.1g

% Daily Value based on a 2000 calorie diet

Health benefits of cassava

Rich source of carbohydrates for lasting energy, which is why it's a dietary staple across so much of the tropics.
Contains resistant starch, especially once cooked and cooled, which can promote gut health and feed beneficial bacteria.
Provides essential minerals like manganese and potassium, along with a useful dose of vitamin C.
Naturally gluten-free, making it a friendly choice for those with celiac disease or gluten sensitivity, whether you eat the root or bake with the flour.
Naturally free of cholesterol and very low in fat, so it fits easily into a plant-based or vegan diet.
Works well within a whole-foods approach to other starchy roots and vegetables, giving you variety beyond the usual potato.
Note that cassava is high in carbohydrates, so it isn't a natural fit for strict keto diets, and it must be cooked thoroughly before eating.

Substitutes for cassava

Yam

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Storage tips for cassava

Shelf storage: Keep whole, unpeeled cassava in a cool, dark, dry spot like a pantry or root cellar. Fresh roots are best used within a few days of buying, since they spoil faster than potatoes.
Refrigerating peeled cassava: Once peeled, submerge the pieces in a bowl of cold water, cover, and refrigerate for up to three or four days. Change the water daily to keep them from turning slimy.
Freezing for the long haul: Peel, cut into chunks, and blanch briefly, then pack into airtight bags and freeze for several months. You can boil or fry the pieces straight from frozen.
Watch for spoilage: Toss any root that shows dark or blue-gray streaks through the flesh, feels soft or mushy, smells sour, or has a slimy surface. A little surface waxiness is normal, but off colors and odors mean it's past its prime.
Store the flour properly: Keep cassava flour in a sealed container in a cool, dry cupboard, or refrigerate it in hot, humid climates to guard against clumping and pests.

Cassava

Common uses of cassava

Nutrition (per serving)

Nutrition (per serving)

Health benefits of cassava

Substitutes for cassava

Your recipes can talk now 👀

Storage tips for cassava

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