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.
