Manong Ken's Recipe of the Month - December 2003
Kamoteng Kahoy
Boiled kamoteng kahoy (cassava or yucca)
I have seen kamoteng kahoy now in many stores here in the US, especially in cities with a large
Hispanic or Asian populations. So if you live in one, go to a Hispanic or Asian store or even a
large supermarket chain, go the produce, and you might find some.
Kamoteng kahoy is actually a root crop and looks like this:
The cultivated kamoteng kahoy shrub
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Kamoteng kahoy root
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All you need to do is peel the root of its bark. There are two components of the bark, the brown
outer covering that looks like wood and the inner and thicker pink covering. There is an art to peeling
kamoteng kahoy. You need to make a spiral winding cut from the top to the bottom. That way, it is
easy to peel the covering. YOU NEED TO REMOVE THE PEELING COMPLETELY as the peeling may be poisonous -
it has some cyanide containing compound in it.
Once you've removed the peel, the starchy white root flesh can be immersed in water in a kaldero and
then boiled until tender.
Serve with butter while hot.
