Ingredients
Method
- Cut cassava into 4–6 inch pieces. Use a knife to score and peel off the thick brown skin and pinkish layer beneath.
- Rinse peeled pieces and cut into thick chunks. Remove the hard inner core if you prefer (it can also be removed after boiling).
- Add cassava to a large pot, cover with water, and sprinkle in a little salt if using.
- Bring to a boil over medium-high heat. Reduce slightly and cook for 20–30 minutes, or until tender and edges start to split.
- Drain well, discard the fibrous core, and serve warm.
Notes
- Frozen cassava: Boil directly from frozen for 25–35 minutes until soft.
- 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
