The yuca (also known as manioc and cassava) is encased in a thick, bark-like skin (often waxed to enable a longer shelf-life). It must be completely removed.
Cut the top and bottom ends off then cut it into 2 or 3 pieces. Stand each piece on its side and, using a sharp knife, slice the skin off from top to bottom. Be sure to remove every single bit.
Next slice each peeled piece in half lengthwise to reveal a pencil-thick woody core. This must be removed.
Those comfortable with a knife can cradle each half in the palm of one hand and whack each side of the core, parallel and at an angle, to form a V-trench so the core can easily be lifted out.
Perhaps easier, and safer, is to deal with the yuca as you would a pineapple. Cut each half in half again, lengthwise. Stand each quarter on its end and run a sharp knife down the pointy end to remove the core.
Chop the yuca into bite-size pieces or into large chunks before boiling in water to soften.
Very informative. Thank you for posting it..I was just wondering how to handle it..