Ingredient guide · Yuca (cassava)
Grating Yuca (Cassava)
Yuca, also called cassava, is a dense, starchy root used across the Caribbean, Latin America, Africa and Asia. Grating it by hand is slow, tiring work; prepared well, it grates into the even texture cassava cake and masa depend on.
What to know before you start
Yuca has a thick, bark-like skin with a pink or white layer underneath; both come off before grating. Choose firm roots and trim away any dark streaks or soft spots. Grated yuca releases starchy liquid, and some recipes ask you to squeeze it out, so follow your recipe. Yuca must always be cooked before eating; never eat it raw.
Always cook yuca
Yuca must be cooked before eating. Never eat it raw.
How to prepare and grate
Cut into lengths
Cut the root into lengths that fit the hopper.
Peel
Slit the skin lengthwise and peel away the brown skin together with the layer beneath it.
Keep pieces large
Keep yuca whole when it fits the hopper. Avoid lots of small pieces.
Use the regular blade
For pasteles masa and traditional recipes, use the Regular Grating Blade.
Start empty, then Stack and Push
Turn the grater on with an empty hopper, feed steadily, and as one piece gets low, stack the next on top and press with the pusher.
Give the motor a break
Pause between large batches and let the motor cool. Extended continuous use can trigger the thermal shutoff.
Which blade to use
Use the Regular Grating Blade, included with the grater, for yuca. The optional Fine Grating Blade can make cassava softer or finer than traditional recipes require.
Stack and Push
As one piece gets low, place the next piece on top and press steadily with the pusher. A small final remnant is normal: the pusher stops above the drum. Never reach toward the drum with fingers or utensils.
Stack & Push guide: Step 1(opens in a new tab) · Step 2(opens in a new tab)
What to make
Grated yuca is also used in suman and many other traditional dishes.
Questions
Which blade should I use for yuca?
Use the Regular Grating Blade included with the grater. The optional Fine Grating Blade can make cassava softer or finer than traditional recipes require.
Do I need to cut yuca into small pieces?
No. Peel it and keep it whole when it fits the hopper; otherwise cut it into large lengths.
Can grated yuca be eaten raw?
No. Yuca must always be cooked before eating.
Why is a small piece left at the end?
A small final remnant is normal: the pusher stops above the drum. Never reach toward the drum with fingers or utensils.