Fresh cassava roots
Water (for boiling)
Salt (optional)
INSTRUCTIONS
Peel the cassava thoroughly to remove the thick outer skin.
Cut into medium-sized pieces and remove the woody core.
Wash well under running water.
Place cassava pieces in a pot and cover with water.
Bring to a boil and cook for 20–30 minutes until soft.
Add salt if desired.
Drain the water and serve hot.
TIPS
Never eat raw or undercooked cassava, as it contains harmful compounds.
Always peel properly to remove toxins present in the skin.
Soaking cassava before cooking can further reduce toxicity.
Cook until very soft to ensure it is safe to eat.
Avoid bitter-tasting cassava varieties unless processed correctly.
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