Ideal for pairing with grilled meats, seafood, or vegetarian dishes, buttered yuca is a delicious and satisfying addition to your dinner table!

Cassava, also known as yuca, is one of the most underrated root vegetables. Often compared to potatoes, this starchy tuber is incredibly versatile—you can fry it, boil it, or bake it to create mouthwatering dishes. A staple in Latin American and Caribbean cuisine, cassava is packed with nutrients and flavor.

If you’re looking for a simple and delicious way to prepare yuca, this buttered cassava recipe is a must-try! It’s rich, buttery, and inspired by my Guyanese roots. In Guyana, we call this dish “Boil and Fry . ” This method involves boiling the cassava until tender, then frying it with butter and seasonings to enhance its taste and texture. Whether you’re serving it as a side dish or enjoying it on its own, this Caribbean-style yuca recipe will impress your taste buds.

Why You’ll Love This Buttered Yuca Recipe 

• Simple & Easy: Requires just a few ingredients and minimal effort.

• Flavorful: Butter and seasonings elevate the natural taste of cassava.

• Versatile: Complements grilled meats, seafood (including fried (sautéed) salt fish, a caribbean favorite), or stands deliciously on its own.

• Caribbean-Inspired: A traditional dish that brings authentic flavors to your table.

Is Cassava Safe to Eat? 

Yes! However, cassava should never be eaten raw as it contains a naturally occurring compound called hydrocyanic acid, which is toxic. Cooking eliminates this chemical, making it safe to eat. There are two main types of cassava: bitter and sweet. The variety found in most U. S. grocery stores is the sweet cassava, which is safe for consumption when cooked properly.

For a convenient alternative, you can use Goya frozen yuca , available at most local grocery stores. Simply soak the frozen yuca for about 15 minutes to remove excess ice, then drain and cut it into pieces. It cooks just like fresh yuca, making it an easy and time-saving option. In my step-by-step recipe demonstration, I used Goya frozen yuca to showcase a hassle-free way to prepare this delicious dish.

The key to this recipe is to avoid over-boiling the yuca, as it will be fried afterward. Once the yuca starts to look slightly fuzzy around the edges, it’s ready. To ensure that it is done, remove a piece and test it with a fork—it should be tender but not falling apart

After cutting fresh yuca, rinse it thoroughly under cold water to remove any excess starch . Then, place it into a pot of boiling water with a pinch of salt for optimal flavor and texture.

Perfect Pairings: What to Serve with Your Buttered Yuca

Pairing buttered yuca with the right dishes makes it a full sensory experience. Every bite is memorable.

Main Dish Suggestions

For a complete meal with yuca, choose proteins that match its richness. Try:

• Oven-grilled fish paired with sautéed spinach – a simple yet flavorful combination I personally enjoy.

• Buttered cassava and adobo-seasoned pork

• Grilled shrimp skewers drizzled with chimichurri sauce

• Vegetarian option: Stuffed portobello mushrooms with quinoa

Buttered Yuca Recipe FAQ

1. How do I prepare yuca for cooking? First, peel the tough, waxy skin using a knife (not a peeler—it’s too thick). Cut the yuca into chunks, remove the fibrous center, and boil until tender before adding butter and seasonings.

2. How long does it take to cook yuca? Boiling yuca typically takes 20-30 minutes until fork-tender. If you overcook it, it may become too soft, so check periodically.

3. Can I use frozen yuca instead of fresh? Yes! Frozen yuca is pre-peeled and cut, making it more convenient. Just boil it straight from frozen—no need to thaw.

What’s the best butter to use? You can use regular salted or unsalted butter. If you want a richer taste, try using garlic butter or even a little herb-infused butter.

Prefer to watch instead of reading this delicious recipe? Check out this video for a quick and easy guide: