Yuca Cocida: Boiled Colombian Cassava

Yuca cocida o hervida

Yuca Cocida (Boiled Yuca) is an absolute cornerstone of Latin American daily cuisine and one of the most beloved side dishes across all of Colombia. Known for its rich, buttery, and highly starchy texture, this simple root vegetable is the ultimate companion for hearty weekend barbecues (asados), heavy stews, or savory meats.

The secret to this incredibly fast 20-minute recipe is properly peeling the root, completely removing the tough central core, and boiling the pieces uncovered. By adding salt halfway through the cooking process, you ensure the yuca becomes beautifully tender and flavorful without falling apart. It is a foolproof, essential staple!

Yuca Cocida (Boiled Cassava)

The quintessential Latin American side dish! Starchy yuca boiled until perfectly tender and buttery.

Pin Receta

Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine Colombian, Latin American

Servings 2 people

Ingredients

1 Large yuca Cassava
Water
Salt to taste

Instructions

Peel and prep the root: The first thing you must do is peel the yuca, completely removing both the dark brown bark and the thick pinkish layer underneath. Cut the peeled root into similar-sized chunks. Stand each chunk up and slice it to remove the tough, fibrous root running directly down the center. Once prepped, wash the pieces thoroughly with cold water.
Boil the yuca: Place a pot of water on the stove and bring it to a rolling boil. Once boiling, carefully drop in the yuca chunks. Leave the pot uncovered.
Season and simmer: After about 8 minutes of boiling, generously add salt to your liking. Let the yuca continue to boil for another 10 to 15 minutes.
Test and serve: After the cooking time has passed, pierce a piece of yuca with a fork or a knife. If it slides in easily and the root feels completely soft and tender, remove the pot from the heat and drain the water.
Enjoy: Serve the steaming hot yuca immediately! It is the absolutely perfect side dish to accompany roasted beef, grilled chicken, or any other hearty meat.

Notes

A Versatile Base: While this boiled version is fantastic on its own or dipped in hogao (tomato sauce) or suero (sour cream), leftover boiled yuca is the exact starting ingredient needed to make crispy fried yuca chips or traditional mashed yuca patties!
The Latin American Potato: In many tropical regions across the continent, yuca serves the exact same dietary and culinary role as the potato does in colder, mountainous climates.