How To Peel And Core Cassava Manioc Yuca

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.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.


  1. Very informative. Thank you for posting it..I was just wondering how to handle it..


  1. […] first step in making Sancocho is dealing with the starchy tuber, the yuca. (Link to separate How-To guide to peeling, coring and cutting this […]

Leave a Comment