Cassava, also known as yuca, is one of the most underrated root vegetables. Often compared to potatoes, this starchy tuber is incredibly versatile—you can fry it, boil it, or bake it to create mouthwatering dishes. A staple in Latin American and Caribbean cuisine, cassava is packed with nutrients and flavor.
If you’re looking for a simple and delicious way to prepare yuca, this buttered cassava recipe is a must-try! It’s rich, buttery, and inspired by my Guyanese roots. In Guyana, we call this dish “Boil and Fry.” This method involves boiling the cassava until tender, then frying it with butter and seasonings to enhance its taste and texture. Whether you’re serving it as a side dish or enjoying it on its own, this Caribbean-style yuca recipe will impress your taste buds.
Why You’ll Love This Buttered Yuca Recipe
- Simple & Easy: Requires just a few ingredients and minimal effort.
- Flavorful: Butter and seasonings elevate the natural taste of cassava.
- Versatile: Complements grilled meats, seafood (including fried (sautéed) salt fish, a caribbean favorite), or stands deliciously on its own.
- Caribbean-Inspired: A traditional dish that brings authentic flavors to your table.
Is Cassava Safe to Eat?
Yes! However, cassava should never be eaten raw as it contains a naturally occurring compound called hydrocyanic acid, which is toxic. Cooking eliminates this chemical, making it safe to eat. There are two main types of cassava: bitter and sweet. The variety found in most U.S. grocery stores is the sweet cassava, which is safe for consumption when cooked properly.
For a convenient alternative, you can use Goya frozen yuca, available at most local grocery stores. Simply soak the frozen yuca for about 15 minutes to remove excess ice, then drain and cut it into pieces. It cooks just like fresh yuca, making it an easy and time-saving option. In my step-by-step recipe demonstration, I used Goya frozen yuca to showcase a hassle-free way to prepare this delicious dish.
The key to this recipe is to avoid over-boiling the yuca, as it will be fried afterward. Once the yuca starts to look slightly fuzzy around the edges, it’s ready. To ensure that it is done, remove a piece and test it with a fork—it should be tender but not falling apart
After cutting fresh yuca, rinse it thoroughly under cold water to remove any excess starch. Then, place it into a pot of boiling water with a pinch of salt for optimal flavor and texture.
Buttered Yuca Recipe FAQ
- How do I prepare yuca for cooking? First, peel the tough, waxy skin using a knife (not a peeler—it’s too thick). Cut the yuca into chunks, remove the fibrous center, and boil until tender before adding butter and seasonings.
- How long does it take to cook yuca? Boiling yuca typically takes 20-30 minutes until fork-tender. If you overcook it, it may become too soft, so check periodically.
- Can I use frozen yuca instead of fresh? Yes! Frozen yuca is pre-peeled and cut, making it more convenient. Just boil it straight from frozen—no need to thaw.
- What’s the best butter to use? You can use regular salted or unsalted butter. If you want a richer taste, try using garlic butter or even a little herb-infused butter.
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
Easy Buttered Yuca Recipe
- Prep Time: 15 minutes
- Cook Time: 5-10 minutes
- Total Time: 25 minutes
- Yield: 3-4
Description
Discover the quick and easy Yuca Recipe. A rich and delicious Caribbean-inspired dish. Made with tender boiled cassava, sautéed in butter and seasonings, this simple yet flavorful recipe pairs perfectly with your favorite meats or enjoyed on its own. Perfect for a quick and tasty addition to any meal
Ingredients
- 2 Large Cassava (Yuca)
- ½ large yellow onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1/3 Red bell pepper, chopped
- 2 scallions
- 2.5 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 tsp salt (boiling of cassava)
- ¼ tsp chicken bouillon
- Salt and pepper taste
- Optional: hot pepper of your choice
Instructions
Step-by-Step Directions:
- Prepare the Cassava: Cut the cassava (yuca) into 3-inch pieces and rinse thoroughly under cold water.
- Boil the Cassava: In a large pot, bring water to a boil and add a pinch of salt. Boil the cassava on high heat for about 5 minutes, or until it becomes tender and slightly fuzzy in appearance. Avoid overcooking, as it will be fried later.
- Drain and Cool: Carefully remove the cassava from the pot using a fork or spoon and transfer it to a plate or bowl. Let it cool for 20-30 minutes before frying.
- Prepare the Seasonings: While the cassava cools, chop the onions, garlic, red bell pepper, and scallions.
- Sauté the Aromatics: Heat a skillet over medium heat and add oil and butter. Sauté the onions, garlic, and red bell pepper for 5-6 minutes, stirring occasionally.
- Fry the Yuca: Add the boiled cassava to the skillet. Stir well to ensure even cooking.
- Season for Flavor: Sprinkle in chicken bouillon, black pepper, and salt to taste. Mix well to coat the yuca with the seasonings.
- Final Touch: Add the scallions, mix thoroughly, then remove from heat.
- Serve & Enjoy: Your buttery fried yuca is now ready to be served. Bon appétit!
- Category: Side Dish
