Easy Buttered Yuca (Cassava) Recipe

Cassava, also known as yuca, is a staple in Caribbean kitchens. In Guyana, it’s one of the most loved root vegetables for good reason. When cooked properly, cassava is soft, satisfying, and perfect for soaking up bold flavor.

 This buttered cassava (yuca) recipe, inspired by the Guyanese classic “boil and fry,” keeps things simple while delivering a rich, balanced flavor. 

If your cassava has ever turned out tough, bland, or inconsistent, this structured method shows you exactly how to get it right every time.

Why You’ll Love This Easy Buttered Yuca (Cassava) Recipe

• Soft, buttery cassava with bold Caribbean flavor
• Simple ingredients that deliver rich, savory taste
• Perfect texture when cooked properly (tender, not dry)
• Structured method for consistent results every time

How to Make Easy Buttered Cassava (What To Expect)

This buttered yuca recipe starts by boiling cassava until tender, then finishing it in a flavorful base of garlic, onion, and butter. The yuca absorbs the seasoning while staying soft and slightly fluffy inside.

Expect a rich, buttery side dish with bold flavor and a tender, satisfying texture.

Watch the process below for a visual guide. For the full recipe with exact measurements and step-by-step instructions, scroll down to unlock.

Ingredients (Recipe Preview)

• Fresh cassava (yuca root), peeled and prepared
• Aromatics (onion, garlic, and scallions)
• Sweet bell pepper for flavor and color
• Butter for richness and depth
• Cooking oil (olive oil or neutral oil)
• Simple seasonings (salt, black pepper, and chicken bouillon)
• Optional heat from fresh hot pepper

Key Tips Before You Start

• Peel and clean the yuca properly to remove the tough outer layer
• Boil until fork-tender so the texture is soft and not dense
• Remove the fibrous core before serving for the best texture