Cooking Boiled Cassava with Coconut Milk

This is our harvested cassava in our farm and I cooked it right away, but I just now have time to post it.

Start by selecting fresh cassava roots, ensuring they are firm and free from blemishes. I peeled the cassava using a sharp knife, making sure to remove the outer skin completely as it contains toxins. Thoroughly washed the cassava under running water to remove any dirt or debris and cut it into uniform pieces to ensure even cooking.

Cooking boiled cassava is a straightforward process that yields a hearty and versatile dish. Place the cassava pieces in a large pot and cover them with enough water to fully submerge them. Add a pinch of salt to enhance the flavor. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the cassava simmer for about 20-30 minutes, or until fork-tender. Once cooked, drain the cassava and serve it hot as a side dish alongside grilled meats, stews, or simply enjoy it on its own with a sprinkle of salt and a drizzle of olive oil. I also added coconut milk and sugar that made it more tasty.

Boiled cassava is not only delicious but also rich in carbohydrates, fiber, and nutrients, making it a nutritious addition to any meal. And my kids really enjoyed eating my deliciously cooked cassava.

Thank you and God bless us all! 🥰