YUCA (CASSAVA) AREPAS
- Carolina Caicedo
- Aug 6
- 2 min read
Cassava Arepas: A Corn-Free Delight from My Kitchen in Berlin
As a true Colombian, arepas will always hold a special place in my heart… and on my table! While traditionally made with corn, there are also delicious versions made with cassava, known as arepas de yuca or cassava arepas.
Cassava is a popular root vegetable in Colombia and many Latin American countries. It’s not only tasty, but also a great alternative for those with corn allergies or those on an elimination diet (avoiding foods like soy, corn, gluten, or legumes) due to autoimmune conditions, gut imbalances, or other health concerns.
Here in Berlin, I can find cassava easily in Asian or African supermarkets. Since I’m not the best at choosing fresh cassava (sometimes it looks good but turns out bad!), I usually buy it frozen – it saves me time, money, and surprises.
Cheese Tips: I use whatever I have at home – Latin cheese, feta, or kashkaval (which melts beautifully and is easy to find in Berlin).
Ingredients:
500 g cassava (fresh or frozen)
120 g cheese (I use Latin-style fresh cheese, but feta or any semi-soft melting cheese also works)
15 g butter or ghee (optional)
Salt to taste
Instructions:
1. Peel and cook the cassava If using fresh cassava, cut it into pieces about the length of four fingers and score the skin to peel it easily. Boil in salted water until soft. Let it cool slightly, remove the thick fibrous “vein” in the center, and place it in a food processor with the cheese, butter (if using), and a pinch of salt.
2. Make the dough Blend until the mixture is smooth and well combined. If you don’t have a food processor, you can grate the cassava and cheese by hand, then mix everything thoroughly.
3. Shape the arepas Take portions of dough and shape them by hand. Or, place the dough between two pieces of plastic, roll it flat with a rolling pin, and cut into circles using a mold or a plate.
💡 On my Instagram, you can watch a step-by-step video on how I make them.
4. Cook or freeze Cook the arepas on a hot non-stick pan (no oil needed) over medium heat until golden on both sides. You can also freeze them once shaped and cook directly from frozen in a toaster or pan.
These cassava arepas are soft, flavorful, and comforting. Perfect to serve with eggs, avocado, cheese, hogao, or whatever your Latin heart desires
👉 Have you tried them? Share your version or tips in the comments!
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