In Memory Of Karen Nicole Smith, 1972 - 2016

Crispy Golden Cassava (yuca, manioc) Fries.

I love ground provisions (yam, dasheen, sweet potato, cassava, eddoes, etc) with a passion, so I’m always looking for new ways to include them on my plate. Fresh cut fries (potato) is a huge hit in our home, especially the way I get then super crispy on the outside and warm and creamy on the inside. So the goal of this recipe is to achieve the same result, except we’ll be using cassava.

You’ll Need…

2 lbs cassava
pinch sea salt
3 cups vegetable oil for frying


Using a sharp pairing knife of potato peeler, peel the tough exterior off the cassava. Then cut down the middle (length wise) to reveal a sort of core (fibrous) line down the center. Remove that and discard. Now cut as you would normally cut potatoes for fries. Try to keep it a bit thick.

Give the cut cassava a quick wash and set aside. Now bring a pot with water to a boil, then place the cassava pieces so they boil for about 10 minutes. After-which you need to drain them and place on paper towels to dry off all the moisture.

Heat your vegetable oil on a medium/high heat, then gently (make sure they are completely dry) add the now pre-cooked cassava pieces. It should not take more that a few minutes to go a lovely golden brown. Do in batches so you don’t crowd the pan and remember to have some paper towels on hand to drain them after they’ve been fried. Sprinkle with the sea salt as they come out of the hot oil. Serve warm!

We usually have ours with garlic sauce, but ketchup is just as good!  If you’re a fan of ground provisions and fresh cut fries you’ll love this, but keep in mind that for some reason they are more filling than typical potato fries.

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  1. Faith Shepherd
    May 14, 2020 / 8:00 pm

    Chris, I am also a lover of Provisions. I am from Trinidad and as a child my uncle’s would bring lots of provisions from their land in the country.

  2. Kitty
    November 19, 2013 / 2:44 pm

    I have a question, why do you cook the cassave first and then fry them.

    • Derron
      February 23, 2015 / 8:44 pm

      uncooked yuca is poisonous.

  3. Jo-ann
    May 17, 2013 / 4:50 am


  4. David
    May 6, 2013 / 5:13 am

    i do like the way you do crispy golden cassava ya man the last time i see it this was 45 year ago grand dad do it the same way you do very good

  5. Ren
    May 5, 2013 / 8:30 am

    Made these a few weeks ago. Family loved them! Thanks for recipe idea.

  6. Mieke
    April 9, 2013 / 4:55 pm

    The first time I had Yucca fries it was with a spicy peanut sauce… oooooooo… to die for!!! 🙂

  7. Sherry-Ann
    April 9, 2013 / 3:12 pm

    Looks yummy! I am going to give this a try, especially as the kids are home from school on holidays and are always looking for snacks.

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