Boiling Cassava: How to Cook It Soft and Tender
Growing up in Trinidad and Tobago, cassava was one of those things that always seemed to be on the stove. Whether it was for a quick lunch, a side for stewed meat, or the base for butter cassava, that bubbling pot was a regular sight in the kitchen. Boiling cassava is one of the easiest things to do once you know how, and the result is soft, tender cassava that soaks up whatever flavors you pair it with.
If you’ve ever wanted to learn how to boil cassava properly, this simple guide will walk you through everything: from peeling to testing for doneness.
How to boil cassava
What you’ll need
To boil cassava, you only need a few basics:
- Fresh cassava (also called yuca)
- Water
- Salt (optional)
- A knife and a cutting board
- A large pot
Instructions
Boiling cassava is simple, but there are a few key steps that make all the difference.
1. Peel the cassava
Start by cutting the cassava into manageable sections (about 4–6 inches long). Use a sharp knife to score the tough brown skin, then lift and peel it off. Beneath that, there’s a thin pinkish layer; remove that too so you’re left with clean white flesh.
2. Cut into pieces
Once peeled, cut the cassava into thick chunks. You can remove the tough inner core now or after boiling. It’s easier to take out once the cassava softens.
3. Boil in salted water
Place the cassava pieces in a large pot and add enough water to cover them completely. Sprinkle in a bit of salt if you’d like. Bring the pot to a boil over medium-high heat.
4. Cook until tender
Boil for 20 to 30 minutes, depending on the size of your pieces. You’ll know it’s done when a fork slides through easily and the edges start to split slightly.
5. Drain and serve
Remove the cassava from the water and drain well. Discard the fibrous core if you left it in. Serve warm with a bit of butter, oil, or your favorite sauce.
Tips for the best boiled cassava
- Don’t skip peeling fully. Any bits of skin left can make the cassava bitter.
- Avoid overboiling. Too long in the pot and it’ll start to fall apart.
- Check for freshness. Fresh cassava is firm and white inside. If it looks grayish or has streaks, skip it.
- Frozen cassava works too. Many stores sell peeled, frozen cassava; just boil straight from frozen and adjust the time slightly.
How to use boiled cassava
Once boiled, cassava becomes a blank canvas for so many Caribbean favorites.
- Toss it in butter, onion, and herbs for butter cassava.
- Layer it into my cassava shepherd’s pie.
- Or check out my Cassava Recipes Collection for more sweet and savory ways to use it.
Serving suggestions
Boiled cassava is one of those sides that fit just about anywhere on a Caribbean plate.
- Pair it with stew saltfish for a traditional Trini breakfast (or “tea,” as we say).
- Add it alongside Trini Stewed Chicken for a hearty Sunday lunch.
- Or serve it next to curry crab for a simple, meatless option.
It’s mild enough to balance spicy dishes and hearty enough to hold its own—exactly why cassava stays a staple across the islands.
FAQs
It’s best to peel cassava before boiling. The outer skin and the thin pinkish layer underneath can leave a bitter taste and take much longer to soften.
The pieces should look slightly split along the edges, and a fork should slide in easily. If it’s still tough in the center, let it boil a few minutes more.
That’s the fibrous core. It’s edible, but not pleasant to chew. Once the cassava is soft, just pull it out before serving.
Absolutely. Frozen cassava is already peeled and cleaned. Boil straight from frozen for about 25–35 minutes until tender.
Cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, steam or microwave until warmed through. Avoid reboiling, as it can turn mushy.
Yes! Let it cool, pat dry, and freeze in portions. When ready to use, reheat by steaming or frying directly from frozen.
Recipe
Boiling Cassava
Ingredients
Method
- Cut cassava into 4–6 inch pieces. Use a knife to score and peel off the thick brown skin and pinkish layer beneath.
- Rinse peeled pieces and cut into thick chunks. Remove the hard inner core if you prefer (it can also be removed after boiling).
- Add cassava to a large pot, cover with water, and sprinkle in a little salt if using.
- Bring to a boil over medium-high heat. Reduce slightly and cook for 20–30 minutes, or until tender and edges start to split.
- Drain well, discard the fibrous core, and serve warm.
Notes
- Frozen cassava: Boil directly from frozen for 25–35 minutes until soft.
- Test for doneness: A fork should slide through easily and the edges may split slightly.
- Serving idea: Toss with butter, herbs, and sautéed onions for easy butter cassava.
- Storage: Store cooled cassava in an airtight container for up to 3 days in the fridge. Reheat by steaming or microwaving.
