18 Delicious Cassava Recipes for Every Occasion

Just when you thought cassava was only for fries, we’re here to surprise you with 18 mouthwatering ways to enjoy this versatile root vegetable! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, our roundup has something for every occasion. Dive into these delicious recipes and discover how cassava can transform your meals from ordinary to extraordinary.

Cassava Cake

Let’s dive into making Cassava Cake, a delightful dessert that’s both creamy and chewy. Perfect for any occasion, this recipe is straightforward and satisfying.

Ingredients

• For the cake:
  • 2 cups grated cassava
  • 1 cup coconut milk
  • 1/2 cup condensed milk
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup condensed milk
  • 1/4 cup coconut milk
  • 1 egg yolk

Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. In a large bowl, mix grated cassava, coconut milk, condensed milk, sugar, eggs, melted butter, and vanilla extract until well combined.
3. Pour the mixture into the prepared baking pan. Bake for 45 minutes or until the top is slightly firm.
4. While the cake bakes, prepare the topping by mixing condensed milk, coconut milk, and egg yolk in a small bowl.
5. After 45 minutes, remove the cake from the oven. Pour the topping mixture evenly over the cake.
6. Return the cake to the oven. Bake for another 15 minutes or until the topping is golden brown.
7. Let the cake cool completely before slicing. Tip: For cleaner slices, chill the cake for an hour before serving.

Very moist and slightly dense, this Cassava Cake offers a perfect balance of sweetness and texture. Serve it chilled with a drizzle of caramel sauce for an extra indulgent treat.

Fried Cassava

Looking for a crispy, golden snack that’s both simple and satisfying? Fried cassava delivers with its crunchy exterior and soft, fluffy inside. Perfect for any time of the day.

Ingredients

• For the cassava:
  • 1 large cassava root, peeled and cut into 1/2-inch thick strips
  • 2 cups vegetable oil for frying
  • 1 tsp salt

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Add the cassava strips to the boiling water and cook for 10 minutes, or until slightly tender but not fully cooked.
3. Drain the cassava strips and pat them dry with paper towels to remove excess moisture.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F over medium-high heat.
5. Carefully add the cassava strips to the hot oil in batches, avoiding overcrowding.
6. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy.
7. Remove the fried cassava strips with a slotted spoon and drain on paper towels.
8. Sprinkle with salt while still hot.

Here’s how it turns out: crispy on the outside, tender on the inside, with a subtle sweetness. Serve with a spicy mayo dip or enjoy as is for a quick snack.

Cassava Pone

Absolutely, cassava pone is a Caribbean dessert that’s both hearty and subtly sweet. It’s perfect for those who love texture in their treats.

Ingredients

• For the batter:
  • 2 cups grated cassava
  • 1 cup coconut milk
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
• For the topping:
  • 1/4 cup shredded coconut
  • 2 tbsp melted butter

Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking dish.
2. In a large bowl, mix grated cassava, coconut milk, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Pour the batter into the prepared baking dish, spreading it evenly.
4. Sprinkle shredded coconut evenly over the batter. Drizzle with melted butter.
5. Bake for 45 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Let cool in the dish for 10 minutes before slicing.

Great served warm, cassava pone offers a chewy texture with a crispy coconut topping. Try it with a scoop of vanilla ice cream for a delightful contrast.

Cassava Bread

Whip up a batch of cassava bread for a gluten-free alternative that’s both nutritious and satisfying. This recipe yields a dense, slightly sweet loaf perfect for toasting.

Ingredients

• For the dough:
• 2 cups cassava flour
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 1 tsp salt
• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
3. In a large bowl, mix cassava flour, coconut oil, honey, and salt.
4. Add yeast mixture to the dry ingredients. Stir until a sticky dough forms.
5. Transfer dough to the prepared loaf pan. Smooth the top with a wet spatula.
6. Let dough rise in a warm place for 30 minutes, or until slightly puffed.
7. Bake for 45 minutes, or until the top is golden and a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Firm yet moist, this bread has a unique texture that pairs well with both sweet and savory toppings. Try it toasted with avocado or a drizzle of maple syrup for a delightful contrast.

Cassava Fries

M cassava fries offer a crispy, gluten-free alternative to traditional potato fries. Their naturally sweet flavor pairs well with a variety of dips.

Ingredients

– For the fries: 2 large cassava roots, peeled and cut into sticks, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp garlic powder

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Toss cassava sticks with olive oil, salt, and garlic powder in a large bowl until evenly coated. 3. Spread the cassava sticks in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness. 4. Bake for 25 minutes, then flip the fries and bake for another 20-25 minutes until golden and crispy. 5. Remove from oven and let cool for 5 minutes before serving. Tip: For extra crispiness, soak the cut cassava in water for 30 minutes before baking. Tip: Serve immediately to maintain the best texture. Tip: Experiment with spices like paprika or cayenne for a kick. U enjoy these cassava fries with their unique texture and sweet, nutty flavor. Try serving them with a spicy aioli or mango salsa for a tropical twist.

Cassava Pudding

Every now and then, a dessert comes along that’s both comforting and intriguing. Cassava pudding is just that—a creamy, tropical treat with a unique texture.

Ingredients

• For the pudding:
  • 2 cups grated cassava
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 egg, beaten
• For the topping:
  • 2 tbsp butter, melted
  • 1/4 cup brown sugar

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix grated cassava, coconut milk, sugar, salt, and beaten egg until well combined. Tip: Ensure the cassava is finely grated for a smoother pudding.
3. Pour the mixture into a greased baking dish.
4. Bake for 30 minutes. Tip: The edges should start to pull away from the dish when it’s ready.
5. Mix melted butter and brown sugar in a small bowl.
6. Spread the topping evenly over the pudding.
7. Broil for 2-3 minutes until the topping is bubbly and golden. Tip: Watch closely to prevent burning.

A rich, caramelized crust tops this pudding, contrasting beautifully with its soft, custardy center. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cassava and Cheese

Bold flavors and simple ingredients make this Cassava and Cheese dish a must-try. It’s a comforting blend of creamy and earthy tones.

Ingredients

• For the cassava:
  • 2 cups peeled and cubed cassava
  • 4 cups water
  • 1 tsp salt
• For the cheese sauce:
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 tbsp butter
  • 1/2 tsp garlic powder

Instructions

1. Place cassava cubes in a large pot. Add water and salt. Bring to a boil over high heat.
2. Reduce heat to medium. Simmer for 20 minutes or until cassava is fork-tender. Tip: Test a cube to ensure it’s fully cooked.
3. Drain cassava. Return to pot. Mash lightly with a fork. Tip: Leave some chunks for texture.
4. In a small saucepan, melt butter over medium heat. Add milk and garlic powder. Stir to combine.
5. Add shredded cheese to the saucepan. Stir continuously until cheese is fully melted and sauce is smooth. Tip: Keep heat low to avoid burning the cheese.
6. Pour cheese sauce over mashed cassava. Stir gently to combine.

Enjoy the creamy cheese sauce paired with the hearty cassava. Serve hot for a comforting meal or as a unique side dish.

Cassava Soup

Vibrant and hearty, cassava soup is a comforting dish that’s both nutritious and easy to make. Perfect for any season, it brings a tropical twist to your table with minimal effort.

Ingredients

For the soup base:

• 2 cups peeled and cubed cassava
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced

For seasoning:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin

For garnish:

• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Pour in chicken broth and bring to a boil.
4. Add cubed cassava. Reduce heat to low. Simmer for 20 minutes, or until cassava is tender.
5. Season with salt, black pepper, and cumin. Stir well.
6. Use a potato masher to lightly crush some cassava pieces for a thicker texture.
7. Remove from heat. Let it sit for 5 minutes before serving.
8. Garnish with chopped cilantro and lime wedges.

Zesty and creamy, this cassava soup offers a delightful contrast of textures. Serve it with a side of crusty bread for a complete meal, or enjoy it as is for a light yet satisfying dish.

Cassava Pancakes

Zesty and wholesome, cassava pancakes offer a gluten-free twist on a breakfast classic. These pancakes are light, fluffy, and packed with flavor.

Ingredients

• For the batter:
• 1 cup cassava flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 egg
• 1 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together cassava flour, coconut sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in almond milk and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
7. Repeat with remaining batter, greasing skillet as needed. Tip: Keep cooked pancakes warm in a 200°F oven.

Hearty and satisfying, these cassava pancakes have a slightly nutty flavor and tender texture. Serve them with fresh berries and a drizzle of maple syrup for a delightful morning treat.

Cassava Chips

Nothing beats the crunch of homemade cassava chips, a simple yet satisfying snack. Ready in minutes, these chips are a gluten-free alternative to traditional potato chips.

Ingredients

• For the chips:
  • 1 large cassava root, peeled
  • 2 cups vegetable oil
  • 1 tsp salt

Instructions

1. Slice the peeled cassava into thin, even rounds using a mandoline for consistency.
2. Heat the vegetable oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough to prevent soggy chips.
3. Fry the cassava slices in batches to avoid overcrowding, about 2-3 minutes per batch or until golden and crisp.
4. Remove the chips with a slotted spoon and drain on paper towels to remove excess oil.
5. Sprinkle the hot chips with salt immediately for even seasoning.

Remarkably crisp and slightly nutty, these cassava chips are perfect on their own or paired with a spicy dip. For an extra kick, try sprinkling them with chili powder before serving.

Cassava Dumplings

Bold flavors and simple ingredients come together in these cassava dumplings, a comforting dish that’s both hearty and satisfying.

Ingredients

• For the dough:
  • 2 cups cassava flour
  • 1 cup water
  • 1/2 tsp salt
• For the filling:
  • 1 cup shredded chicken
  • 1/2 cup diced onions
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix cassava flour and salt for the dough.
2. Gradually add water to the flour mixture, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky.
3. Divide the dough into 12 equal pieces and roll each into a ball.
4. Heat olive oil in a pan over medium heat and sauté onions until translucent, about 3 minutes.
5. Add shredded chicken and garlic powder to the pan, cooking for another 2 minutes. Tip: Ensure the filling is well-seasoned for maximum flavor.
6. Flatten each dough ball into a circle, place a spoonful of filling in the center, and fold to seal.
7. Bring a large pot of water to a boil and cook dumplings for 5 minutes or until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
8. Remove dumplings with a slotted spoon and serve hot.

Perfectly chewy with a savory filling, these dumplings shine when paired with a spicy dipping sauce or a simple side of steamed greens.

Cassava Stew

Zesty and hearty, cassava stew is a comforting dish that brings warmth to any table. Its rich flavors and simple preparation make it a favorite for busy weeknights.

Ingredients

• For the stew base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 lb cassava, peeled and cubed
  • 4 cups chicken broth
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For finishing:
  • 1/2 cup coconut milk
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add cubed cassava to the pot. Stir to coat with the onion and garlic mixture.
4. Pour in chicken broth. Bring to a boil, then reduce heat to simmer.
5. Season with salt, black pepper, and paprika. Stir well.
6. Cover and simmer for 25 minutes, or until cassava is tender.
7. Stir in coconut milk. Cook for an additional 5 minutes.
8. Garnish with fresh cilantro before serving.

Authentic cassava stew boasts a creamy texture with a subtle sweetness from the coconut milk. Serve it over rice or with a side of crusty bread for a complete meal.

Cassava Pie

Fancy a twist on traditional pies? Cassava pie offers a gluten-free, hearty option with a unique texture. It’s perfect for those seeking something different yet comforting.

Ingredients

For the crust:

• 2 cups cassava flour
• 1/2 cup coconut oil, melted
• 1/4 tsp salt

For the filling:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 tsp cumin
• 1/2 tsp paprika
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Mix cassava flour, melted coconut oil, and salt in a bowl until crumbly.
3. Press the mixture into a 9-inch pie dish to form the crust. Bake for 10 minutes.
4. While the crust bakes, brown the ground beef in a skillet over medium heat.
5. Add onion and garlic to the skillet. Cook until soft, about 5 minutes.
6. Stir in tomato sauce, cumin, paprika, and salt. Simmer for 5 minutes.
7. Pour the filling into the pre-baked crust. Smooth the top with a spatula.
8. Bake for 20 minutes, or until the edges are golden brown.
9. Let the pie cool for 5 minutes before slicing.

Unleash the flavors of cassava pie by serving it warm. Its crust is delightfully crumbly, while the filling is rich and savory. Try topping slices with avocado for a creamy contrast.

Cassava and Coconut Milk

Get ready to explore the creamy, tropical flavors of cassava and coconut milk. This dish combines simplicity with rich taste, perfect for any season.

Ingredients

• For the cassava:
  • 2 cups peeled and cubed cassava
  • 4 cups water
• For the coconut milk mixture:
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup sugar
  • 1/4 tsp salt

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add 2 cups of peeled and cubed cassava to the boiling water. Cook for 20 minutes or until the cassava is tender.
3. Drain the cassava and return it to the pot.
4. Pour 1 can of coconut milk over the cooked cassava.
5. Add 1/2 cup of sugar and 1/4 tsp of salt to the pot. Stir well to combine.
6. Simmer the mixture on low heat for 10 minutes, stirring occasionally to prevent sticking.
7. Remove from heat and let it sit for 5 minutes to thicken slightly.

Delight in the creamy texture and sweet, tropical flavor of this dish. Serve warm as a dessert or chill for a refreshing treat.

Cassava Muffins

Ready to bake something uniquely delicious? Cassava muffins offer a gluten-free twist on the classic, with a subtly sweet flavor and moist texture.

Ingredients

• For the batter:
• 2 cups grated cassava
• 1 cup coconut milk
• 1/2 cup sugar
• 2 eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• For topping:
• 2 tbsp shredded coconut

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, mix grated cassava, coconut milk, sugar, eggs, melted butter, vanilla extract, and salt until well combined. Tip: Ensure the cassava is finely grated for a smoother texture.
3. Fill each muffin liner 3/4 full with the batter. Tip: Use an ice cream scoop for even distribution.
4. Sprinkle shredded coconut on top of each muffin.
5. Bake for 25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.

Golden and slightly crisp on the outside, these muffins are wonderfully tender inside. Serve warm with a drizzle of honey for an extra touch of sweetness.

Cassava Salad

Great for summer picnics, this cassava salad brings a tropical twist to your table. Its creamy texture and vibrant flavors make it a standout side dish.

Ingredients

• For the salad:
  • 2 cups cooked cassava, cubed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine cooked cassava, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Tip: For extra creaminess, add 1/2 avocado, diced, to the salad.
6. Tip: If cassava is not available, yucca root makes a great substitute.
7. Tip: For a spicier kick, add 1/4 tsp of cayenne pepper to the dressing.

Yummy and refreshing, this cassava salad pairs perfectly with grilled meats or as a standalone light meal. The combination of creamy cassava and tangy dressing creates a delightful contrast in every bite.

Cassava and Chicken

Forget complicated dinners; cassava and chicken is a straightforward, hearty dish that delivers on flavor and simplicity.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cassava:
  • 1 large cassava root, peeled and cut into 2-inch pieces
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 minced garlic clove
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, for 5 minutes until golden. Flip and sear for another 3 minutes. Transfer to a baking dish.
4. Bake chicken in preheated oven for 25 minutes, or until internal temperature reaches 165°F.
5. While chicken bakes, boil cassava in water with salt for 20 minutes, or until fork-tender. Drain.
6. In a small bowl, mix cilantro, lime juice, garlic, and red pepper flakes to make the sauce.
7. Serve chicken over cassava. Drizzle with sauce.

Rich in texture, the cassava turns creamy while the chicken stays juicy. Try serving it with a side of steamed greens for a balanced meal.

Cassava Brownies

Savory meets sweet in these cassava brownies, a gluten-free twist on the classic dessert that doesn’t skimp on richness or depth.

Ingredients

• For the brownies:
• 1 cup cassava flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together cassava flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Fold in chocolate chips.
5. Pour batter into the prepared pan. Spread evenly with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack.

Lightly dense with a fudgy center, these brownies offer a satisfying chew. Serve warm with a scoop of vanilla ice cream for a decadent treat.

Conclusion

Here’s to discovering the versatile and tasty world of cassava through these 18 delightful recipes! Whether you’re cooking for a special occasion or just spicing up your weekly menu, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the cassava love by pinning this article on Pinterest for your fellow food enthusiasts to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.