Fried Cassava (Yuca)
Overview
Fried cassava is cassava root parboiled, then fried until the outside crisps and the inside stays dense and soft. It is eaten across a great many countries under different names, and the source names none, which is defensible here: versions of it are made in West and Central Africa, the Caribbean, Latin America and Southeast Asia. Cassava came from South America and reached Africa through Portuguese Atlantic trade from the sixteenth century, becoming one of the continent's principal staples. Yuca is the Latin American name for the same root, and it is not related to the yucca shrub despite the near-identical spelling. In West Africa it turns up fried as a street snack, and in the Caribbean and Latin America as yuca frita. The texture is what people come back for: crisp outside, dense and slightly buttery inside, quite unlike a potato chip. Two things matter in the making. The fibrous woody core running down the centre of each piece has to come out, since it never softens. And cassava must be peeled and thoroughly cooked before eating, parboiling before frying is not just for texture, and the source's own question about whether frying alone deals with the issue is worth answering properly rather than glossing over.
AFN Heritage Note
Cassava originated in South America and reached Africa through Portuguese Atlantic trade from the 16th century, becoming a principal staple crop. Fried cassava is prepared across West and Central Africa, the Caribbean, Latin America and Southeast Asia.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Using a sharp knife, cut off both ends of the cassava root.
- 2
Prise the skin away from the flesh and discard it.
- 3
Slice the peeled root into evenly sized pieces, either rounds or strips.
- 4
Cut out and discard the fibrous woody core running through the centre.
- 5
Place the pieces in a large pot of water with a pinch of salt.
- 6
Bring to the boil and cook for about 10 to 15 minutes, until tender when pierced with a fork. The time varies with the thickness of the pieces.
- 7
Drain in a colander and let them cool for a few minutes to lose excess moisture.
- 8
Heat vegetable oil in a deep pan, enough to submerge the pieces.
- 9
Carefully lower the cassava into the hot oil with a slotted spoon or tongs.
- 10
Fry until golden brown and crisp, usually 5 to 7 minutes.
- 11
Drain on paper towels and sprinkle with salt while still hot.
Africook’s Notes
Personal notes from Deborah Olayiwola- Parboil before frying, always. It is not only about texture: cassava must be thoroughly cooked, and frying alone does not reliably do the job.
- Cut out the woody core from every piece. It does not soften however long you cook it.
- Let the parboiled pieces dry off for a few minutes before frying. Wet cassava spits violently in hot oil.
- Fry in batches so the oil temperature holds. Crowded, the pieces absorb oil instead of crisping.
- Salt them the moment they come out of the oil, while the surface is still hot enough to hold it.
- Frozen cassava, sold already peeled and cored, is a legitimate shortcut and saves the hardest part.
Questions cooks ask
Is cassava safe to eat, and does frying make it safe?
Cassava must be peeled and thoroughly cooked before eating, and frying on its own is not sufficient. That is why this recipe parboils first. Peeling and cooking in water is what makes it safe; the frying that follows is for texture and flavour. Never eat cassava raw or undercooked, and always discard the peel.
What is the difference between cassava and yuca?
They are the same root. Cassava is the name used across Africa and in English generally; yuca is the Latin American and Caribbean name; manioc is the French and Portuguese one. It is not related to the yucca shrub, despite the almost identical spelling, which is a common and unhelpful confusion.
Why is my fried cassava hard in the middle?
It was not parboiled long enough, or the pieces were cut too thick. Cassava is denser than potato and needs 10 to 15 minutes in boiling water before it goes anywhere near oil. Test with a fork before draining: it should give easily. Frying will not cook through a hard centre.
What is it served with?
On its own with salt, or with a dipping sauce. Across West Africa it is eaten with pepper sauce or shito; in the Caribbean and Latin America with garlic mojo. It works as a snack, a side to grilled meat, or as a starter, and it is at its best straight from the pan.
Reviews
5 reviews
Abeg the timing on this recipe is not realistic. Parboiling alone took almost 25 mins before the cassava was tender enough, then cutting out that hard woody center from every single strip took ages. Taste was good sha but plan for at least an hour in the kitchen.
Getting fresh yuca at Fiesta Mart here in Houston can be hit or miss because of the thick wax they put on the skin, but taking out that stringy woody core before parboiling is the real secret. My kids devoured them crisp like this with some spicy garlic dip.
found frozen cassava at the asian market in St Paul which saved me the stress of peeling that tough outer skin. Parboiled it with plenty salt then deep fried in clean vegetable oil. perfect crunch on the outside o!
Reminds me of how my late mother used to make fried yuca for us. That step of pulling out the hard middle core is so important or it will just be tough in the mouth. We ate ours hot with fried egg and pepper sauce.
Made these for Sunday lunch, sommer boiled them first like you said so the inside stays nice and soft. Just took a bit longer than 40 mins to get them proper golden in the oil, but my broer loved it.