Ingredients
Method
- Cut fresh cassava into 4–6 inch pieces. Use a knife to score and peel off the thick brown skin and pinkish layer beneath. If using frozen cassava, skip this step.
- Rinse the peeled pieces and cut into thick chunks. Remove the tough inner core if you prefer, or remove it after boiling.
- Add the cassava to a large pot, cover completely with water, and sprinkle in a little salt if using.
- Bring to a boil over medium-high heat. Reduce the heat slightly and boil fresh cassava for **20–30 minutes**, or until completely tender. Frozen cassava cooked straight from frozen usually takes about **25 minutes**.
- Drain well, discard the fibrous core, and serve warm.
Nutrition
Notes
- Frozen cassava: There’s no need to thaw it first. Boil directly from frozen. Mine usually takes about 25 minutes, but cook until completely tender.
- Test for doneness: A fork should slide through easily and the edges may split slightly.
- Serving idea: Toss with butter, herbs, and sautéed onions for easy butter cassava.
- Storage: Store cooled cassava in an airtight container for up to 3 days in the fridge. Reheat by steaming or microwaving.
Recipe Printed From ThisBagoGirl.com
