Cut the cassava into chunks, about 3-4 inches long, for easier cooking.
2. SOAK THE CASSAVA (OPTIONAL BUT RECOMMENDED):
Before cooking, soak the cassava chunks in water with a little lemon or vinegar for 30 minutes. This helps reduce the cyanogenic compounds in the root, making it safer to eat.
Drain the water after soaking.
3. BOIL THE CASSAVA:
Place the cassava chunks in a large pot and cover them with water. Add salt if desired.
Bring the water to a boil over medium-high heat. Once it starts boiling, reduce the heat and simmer for 20-30 minutes, or until the cassava is soft and easily pierced with a fork.
4. CHECK FOR DONENESS:
After boiling, check the cassava by poking a fork or knife into the flesh. If it goes through easily, it’s ready. The cassava should be tender and have a smooth texture.
5. SERVE:
Drain the cassava and let it cool slightly before serving. You can serve it as a side dish with meats or vegetables, or even mash it for a creamy, starchy side dish. Enjoy with a dip or sauce of your choice!
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