Boiled Cassava (Simple & Traditional)
Recipe Introduction
Boiled cassava is a humble, comforting staple enjoyed across Africa, Latin America, and the Caribbean. When prepared correctly, it’s tender, mildly sweet, and naturally gluten-free, making it perfect as a side dish or light meal.
Ingredients
- 1 kg cassava (yuca), peeled
- Water (enough to cover)
- 1 tsp salt (optional)
Instructions
- Peel & Cut: Remove the thick brown skin and the thin pink layer underneath. Cut cassava into medium chunks.
- Rinse: Wash thoroughly to remove excess starch.
- Boil: Place in a pot, cover with water, add salt if using, and bring to a boil.
- Cook: Simmer for 20–30 minutes until fork-tender. The fibrous core may separate—remove it.
- Serve: Drain and serve warm, plain or with butter, olive oil, or alongside sauces and stews.
Tip: Cassava must be fully cooked before eating—never consume it raw.