Best Yuca Recipe – How to Cook Cassava Root

Best Yuca Recipe – How to Cook Cassava Root


alrighty Chef Buck here and today we’re going to cook up a big old root it’s a giant enormous dangerous weapon it’s often got like a waxy coating on it because they put that coating on to preserve it when they’re shipping it The first thing we’re going to do is cut off the end oh I’m not strong enough but then I became strong enough we’re going to cut off the ends and then we’re going to cut it into manageable sizes that are easier to handle and then we are going to cut off the skin because the skin is inedible you don’t want to peel it off with a peeler because it’s kind of thick and easier to whack it off with a knife and just slice the skin off like this yuca it needs to be cooked don’t want to eat this stuff raw so the first thing we’re going to do is boil it so we’ve got all the skin off and now we’re going to boil it at that point it could be ready to eat but we’re not going to boil it that long we’re going to boil it until it’s soft and then we’re gonna split in half and there is a fibrous stem that runs through the yuca and we’re going to take that out but we’re going to cook this in a two-step stage so we’re going to boil the first soften it up but not too soft because then we’re going to cook in the skillet a little bit so let’s take our yuca over here and we’re going to put it in boiling water boom boom so we’re going to bring it to a boil do a little dance for us Buck but then I’ll have to make a little love and get down tonight….and that just sounds like a lot of work I brought the pan up to a bubble I got it reduced down to a simmer I’ll cover it and let it cook for about 15 or 20 minutes it’s been going about 25 minutes …a little bit longer than I usually do these pieces are so big so you want to adjust depending on the size of the pieces but the thing is you don’t want to be overcooked yuca cook just enough so my fork starts to slide in there easily then it’s ready to come out because i don’t want it to be mushy …now if I cook this longer for another 10 minutes and it’ll be done then i can just put some salt and pepper and lemon juice on there but i just want it to where a fork will go easily go thru then i’m going to take it off and strain it out of hot water and then let it cool down for a few minutes before we can handle it ….my yuca is still steaming away a little bit but it’s not cool enough to handle i’m going to go ahead and go through and pull out this stem that’s in the center of the yuca it will break apart and you can just pull it out of your hand or you can cut it out with the knife because this is inedible and then we’ll go ahead and take the time here and just cut this into the size pieces that we want to saute …but that’s why i like to boil it in the larger sizes because it’s just easier to handle and get that stem out so like a lot of times when it’s cooking it will break apart but then you have a piece like this here that didn’t break apart but you can just pull it apart and the stem is on that side not on this side here but you can cut through and see that it’s not there boom boom that but there is it came out quite easily… but this yuca its kind of cooked through it’s still a little up firm I mean if we were just going to eat this just right now we would want it to have cooked a little bit longer …it’s almost finished cooking…now we’ll finish it in a skillet saute a little onion and garlic but very starchy it just has a nice flavor it has a terrific texture it’s just a little bit different than a potato alright so now I got my yuca cut up into some nice chunky pieces still pretty firm now I’ve got a skillet on medium-high heat I’m going to melt a little bit of oil …i used to cook this dish with just olive oil …I’m gonna finish it up with olive oil but i’m going to use coconut oil to start with …we started sautéing things with coconut oil so i’m going to use two different oils but use whatever kind of oil you like… but i recommend putting olive oil in this dish when it’s finished …now cumin is key for this dish… so we’re going to use lots of cumin you know like 2-3 tablespoons I think that’s about all the cumin I’ve left in here …so i’m probably going to use all of that now this is optional… we’re going to put cumin powder cause I like cumin flavor but i’m going to go ahead and add cumin seeds just for some texture you know they’re going to start to crack brown right away but you don’t want to overcook though just throw them in there then i’m going to toss in my onion …crazy amount of onions but I got a crazy amount of yuca lots of garlic I’ll turn my heat down to medium …I’ll saute this onion and garlic up a few minutes I probably should have put this in earlier but it’s never too late to get some crushed red pepper for a little bit of spice that’s optional put in some salt and lots of cumin lot’s of it I’ll throw my yuca in there this is why you don’t want yuca to be overcooked …you don’t want to boil it so long that when you put in a skillet just going to turn to mush and fall apart …mix it up with that garlic and onions that cumin I’m going to go ahead and add olive oil in here not gonna be shy with it bit more salt in there… because yuca like potato… can use a lot of salt let it cook for another five minutes …and you can add a splash of water if it needs it so it doesn’t get overly dry but don’t put too much water … because you don’t want it is super wet cook away here for a few minutes give it an occasional stir …it’s been a few minutes and i think i’m calling it quits looks pretty good to me got some nice mushy bits to it but I didn’t overcook the yuca when I boiled it so it’s got some nice firm pieces… i’m going to go ahead and turn the heat off and i went ahead and zested a lemon I’ll throw my lemon zest in there and then I’m going to squeeze the juice of one lemon all throughout here lemon juice has a nice little bit of flavor …. you add some citrus bling always serve this with lamb or we used to do stuffed peppers …for a vegetarian dish and serve it with this yuca… because this is so filling …so there you have a super-duper flavorful and very easy to prepare rib-sticking yuca dish there’s a link down below subscribe because all the cool kids are doing it appreciate your comments and taking the time to watch the video we will see in the future

100 Comments

  1. Hey bro boil it till its almost ready to take out then pour in coconut cream and let it cook for about 5 to 10 minutes, thank me later cuz😉🤣

  2. I support special needs students in public school. We learned about yucca this past week, and I am eager to try it at home with family. I've watched several videos, but yours was outstanding. Thank you!

  3. Yeah dam its usually Latinos, Blacks, and Asians Cooking this stuff. We also have a the same way the dish is called Vigoron. which is delicious.

  4. I love yuca we make it fried or it's good in soups it's a good in salds like Potato salad we make sweet dish out it to yuca cake is delicious hello from Honduras

  5. I love Yuca. It has what i would describe as a waxy potato texture. it draws flavors so well I like to make it the traditional Cuban way and put a garlic olive oil butter sauce over it. thank you for your video. i will have to try it like this. have you tried taro? it has a very roasted corn smell and is another good starch. it also needs to be cooked well.

  6. nice dish…what kind of fry pan do you use? i see the onion,the garlic do not stick to the pan…i have a non stick pan ,after 5 months to use is not good anymore ,everything stick in the pan.

  7. It’s nice to know how these are globally us d in many countri d but jus in different names.
    India it’s us d it different ways. ESP in Kerala is famous

  8. Brother! Jamaican style boil cassava with steamed or brown stewed doctor fish or grunts with okras and peppers, top off with some ice cold lemonade.

  9. Looks great! And so does your kitchen. I love trying out new root veggies from the grocery and nearly always find a Caribbean recipe for em. Can't wait to try yours soon. Thanks for making your recipe vegan too!

  10. Had it everyday when I lived in South America 45 years ago didn’t know it was also called cassava.I haven’t eaten any since

  11. You make it very similar to me but I don't add onions and not pepper. I add only garlic, cumin and curry. Also I cut the yuca in "french fries" shape to fry it. And I love how tasty it is with the garlic, cumin and curry (and salt obviously too don't forget salt).

  12. Basically, this is a potatoes & onion dish. Nevertheless, if you'd never eaten the Yucca or Cassava plant, you should try it!

  13. Dude I died when he put all the cummin .. I only use a pinch 🤚… and yuka I supposed to boil till soft then you ,saute onions bay leaf in oilve oil … take that and pour it ontop of the yuka and serve since I was little girl we never cut open the yuka and take out the stem we just ate around it … thanks for the video tho . Your awesome for trying and I'm sure it was yummy

  14. Before boiling the Yuca take a cleaver, hack open down the middle and remove the stem, the trace amount of cyanide gives the cassava root a stringint flavor if left intact before boiling

  15. Brother, you made a delicious plant that can be eaten simply cooked as you did with butter or as a replacement of potatoes into a mushy yakyyy typical American meal…cool it and eat as a side dish….cook with salt…try

  16. Thank you for explaining and demonstrating the best method for removal of the interior stem. Others do not.

  17. Hi i have been told by several people that this amazing vegetable has VITAMIN B17 which is just 1 of nature’s best foods for Cancer BUT it does have a deadly component IF NOT COOKED RIGHT. That deadly component is small amount of cyanid in which 23 children died not long ago in Thailand. I’ve suffered with M/E for 9 years then got bladder cancer 18months ago so been trying everything until i went for my yearly Colonic (opiates) and 5.5lb of fecal matter came away the doctor said you should try cassava full of VIT-B17 which I know KILLS cancer cells which I knew because in American man went to Prison for curing his own cancer with Apricot seeds but they also have trace amount of cyanid Peace SCOOBS UK.

  18. Hi there! i did not know that you can fried it, here in south africa we just peel it and cut into pieces and put into the pot with water and salt and boiled it after cooked we dish,thanks for the receip.God bless you for sharing with us.

  19. Wooow😱😱😱😱!!!! This looks 😋 delicious definitely would try this recipe tomorrow. .. Thank you so much for sharing 👍👍👍👍👍

  20. The way I cook it I fry some onion in virgin olive oil until it soften put garlic powder or mashed garlic put some olive a little bit of salt then I pour it all on the casava mix it well if dry you can add more of the virgin olive oil it taste great

  21. In srilankan cooking we boil with peeled butter squash and add fried onions ,garlic ,salt and red Chile flakes and coconut milk. Its yummy 🤤

  22. we do eat cassava raw with coconut or with salt lemon juice and powdered pepper in my country sometimes we fry, boil or cooked with coconut juice. With coconut you can use salt or sugar and vanilla essences or with cardamom for good aroma. We use leaves as vegetable and it sticks as fire for cooking

  23. you dont peel it like that also open those pieces in half and you put the salt 5 minutes before is ready and just trou that on top of the yuca .

  24. I cut it into pieces and peel as you do. Then, I cut into fries, rinse, steam, then salt and oil it and broil it in the toaster oven.

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