Saturday, May 14, 2011

#298_How to Peel Fesh Cassava, Yuca or Kamoteng Kahoy

Kamoteng Kahoy or Yuca Root

The cassava available here in North America are usually imported
from South America and are covered with wax to prolong freshness.

Cassava have 2 layers of skins. The brown bark-like outer skin which is thin while the second layer is thick and pinkish white in color. These skins must be removed before cooking.

There are 2 ways to peel Cassava that I know: Cut off both ends of the cassava first,
then take a knife and cut through the skins in a spiral fashion.

Slide in your knife between the cassava flesh and the second skin then wiggle the knife through and the skins will amazingly peel off. Cut the peeled cassava as desired.

Another way is to cut the Cassava into about 2-3 inch pieces.

Make a vertical cut on the cassava skins, then do the same thing
as the first method, sliding a knife into the second s
in and peel it away.

Ginataang Kamoteng Kahoy ( Boiled Cassava in coconut milk and sugar)
For recipe go to post #299, click here.


  1. I like your site and I just wanted to know if I can buy dough enhancer in any local grocery store I live in Canada by the way and I learned a lot from your it!!!

  2. Anonymous, thank you very much for your awesome comment. Glad to know that this site has been helpful to you. Re: dough enhacer, you might be able to find it at a specialty store in your area or a baking supply store. There's one I know where you can order online but the shipping cost is a killer. You can substitute a 500mg vitamin C tablet...just crush it to a powder. Take care!!!

  3. thank you so much and more power!!!

  4. Anonymous, THANK YOU!and take care always!