How to Cook Cassava

Today, we're going to teach you all about How to Cook Cassava. This is a tuber native to South and Central America, which has been cultivated for thousands of years by the indigenous people of these regions. It's an essential food in Latin American cuisine, and is very versatile in its preparation. From being fried, baked, mashed, or in stews, cassava is a delight.

On this occasion, we're going to show you how to cook cassava in a simple way, both FRIED, BOILED, and BAKED. So stay until the end where we will leave you some tips to make it perfect.

Get ready to enjoy a delicious and tasty cassava, ready to accompany your main dishes or to be used in different recipes. Let's get started!

How to make the recipe How to Cook Cassava

1. How to Cook Fried Cassava
2. First of all, peel and cut the Cassava. It's very tasty if you cut it into sticks like fries but roughly twice as thick.
3. In a large pot, place the peeled and clean cassava. Add enough water to completely cover the cassava.
4. Add salt to taste to the pot.
5. Bring the pot to medium-high heat and let the cassava cook until it's soft, that is, it can be easily pricked but still remains a bit firm. This is approximately 10-15 minutes. Once cooked, drain well.
6. Heat the oil in a pan or fryer over medium-high heat. And add the cassava pieces and fry until they are golden and crispy, approximately 5-7 minutes.
7. Drain them on absorbent paper and serve hot.
8. How to Cook Boiled Cassava
9. First, wash the cassava pieces well to remove any dirt or soil residues.
10. Cut the ends of the cassava and peel the skin with a knife or a vegetable peeler.
11. Cut the cassava into similar sized pieces to cook evenly.
12. In a large pot, place the pieces of cassava and cover with water. Add the desired amount of salt.
13. Bring to a boil over medium-high heat, then reduce the heat and let it cook on medium-low heat for 20-25 minutes, or until the cassava is soft and easy to prick.
14. Drain the cassava and serve hot.
15. How to Cook Baked Cassava
16. Preheat the oven to 356 degrees Celsius.
17. Wash the cassavas well and peel the skin with a knife or peeler.
18. Cut the cassavas into slices about 2 cm thick. (or cut them in the way you like the most).
19. Season the cassava with salt to taste. If you wish, you can add a bit of vegetable oil to give them a little more flavor.
20. Place the cassava slices on a baking tray and take them to the oven.
21. Bake for about 30-40 minutes, or until the cassavas are soft and golden.
22. Serve hot as a side or as a main dish with your preferred proteins or sauces.

Notes and Tips

To cook the Cassava and make it perfect, we recommend following these tips:

Cassava can be prepared in advance and kept in the fridge, and then you just need to fry it or heat it before eating.

Choose fresh and firm cassavas. Fresh cassava has a brown skin and a white, soft layer underneath it. Avoid cassavas that are very dry or soft, as they may be damaged or not ripe.