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!
Tips:
Safety: Always make sure to cook cassava thoroughly to remove any toxins.
Storage: You can also freeze raw or cooked cassava for later use.
Serving ideas: Cassava can be deep-fried, mashed, or used in soups and stews. You can even make gluten-free flour from dried cassava.
