#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.