Cassava Tuber Peeled and Washed

Introduction

You simmer the cassava for about 15 minutes, cool it completely, then slice it a few millimeters thick before an overnight soak. That extra soak and rinse removes the slimy texture and sour taste, so you end up with clean, ready-to-use cassava slices for the next stage of cooking.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• Cassava tuber, peeled and washed

Instructions

1. Slice the cassava into cylindrical pieces.
2. Place cassava pieces into a pot. Cover with water, and simmer for about 15 minutes until done.
3. Drain the water away, and cool completely.
4. Slice the cooled cassava a few millimeters thick.
5. Soak cassava slices in cold water overnight.
6. Rinse the soaked cassava to get rid of the slimy texture and sour taste. Rub the slices with your hands, changing the water several times.

Variations

• In step 4, cut the cooled cassava into thicker slices instead of a few millimeters thick if you want pieces that stay firmer and hold their shape better in later cooking.
• In step 4, cut the cassava into matchsticks instead of rounds if you plan to fry it later; the smaller shape cooks faster and turns crisper.
• In step 2, steam the cylindrical pieces instead of simmering them if you want slightly drier cassava that is easier to slice neatly after cooling.
• Use yellow cassava instead of white cassava if that is what you have; it gives you a slightly sweeter flavor and deeper color.

Tips for Success

• In step 2, stop simmering once a knife slides in with light resistance; if the cassava is too soft, it can break when you slice it.
• Let the cassava cool fully before step 4 so the thin slices stay intact instead of crumbling.
• Use a sharp knife or mandoline in step 4 to keep the slices even, which helps them soak and rinse evenly.
• During step 5, keep all the cassava slices fully submerged so the soak works evenly.
• In step 6, keep changing the water until the slices no longer feel slippery and the water looks clearer.

Storage and Reheating

Store the prepared cassava slices in an airtight container in the fridge for up to 2 days. If you want to hold them a little longer before using, keep them covered with fresh water and change the water daily.

For freezing, drain well, pat dry, and pack in a freezer bag or freezer-safe container for up to 2 months. Thaw in the fridge before using.

These slices are usually used in another preparation rather than reheated on their own. If you need to warm them, steam or simmer them gently for 3 to 5 minutes until heated through.

FAQ

Why do you soak the cassava overnight after cooking and slicing?

The overnight soak helps pull out the slimy texture and sour taste. It also loosens the surface starch so the slices rinse cleaner in step 6.

How do you know the cassava is done after simmering?

A knife or skewer should go through the center with light resistance. You want it tender enough to slice, not so soft that it falls apart.

Can you use frozen cassava?

Yes, if it is already peeled. Simmer it until tender, then cool and continue with the slicing, soaking, and rinsing steps.

Do you have to change the water several times in step 6?

Yes. Repeated rinsing is what removes the slippery feel and improves the taste, so one quick rinse usually is not enough.