Getting the right boiled cassava

My household has a weekend ritual of boiling cassava. I already talked about Sunday fufu tradition but we actually start eating cassava on Saturday.

I like the aroma of boiling cassava. Boiled cassava that is so tender that it almost melts like butter is the best.

It's a complete comfort food. Contrary to popular belief boiled cassava is superior to fries. I made that resolution of getting used to boiled cassava and not fried yam, not because fried yam is bad but that much oil for years might create a health problem.

Compared to pasta, the energy lasts far longer. It's the best clean carbohydrate. Only the root, water and salt. To lessen the glycemic impact my doctor advised me to boil it with a small amount of salt. People forget that in order to extract the cyanide it must be properly boiled. Don't play with your life.

Don't start with cold water, add the cassava to the already boiling water. I assure you, you'll love the texture difference it makes.

If it doesnt snap slightly when you bite into it, it wasn't properly boiled. Every time I cook cassava I add salt and a bit of garlic.

But I have a confusion though, why does some cassava boil soft in ten minutes and some remain solid for like an hour? The water tastes like nothing at all if you skipped adding salt while it was boiling. Before boiling make sure you completely remove the thick pinkish skin. It tastes bitter if any of that is left inside. My worst nightmare is the middle woody portion of boiled cassava. Why do I have to peel it twice? I'm boiling a big batch to freeze today because tomorrow is coming and I'm looking to fufu Sunday.

I see it as good for weekday lunches when you can just reheat in the microwave. I had the best breakfast ever, boiled cassava with a side of spicy onion and shito.

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