Boiled Cassava

Name: Boiled Cassava
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Angola
Ingredients: 800 g of peeled and prepared sweet food-grade cassava sold for cooking; 2000 ml of water; 4 g of salt; 20 g of olive oil; 20 ml of lemon juice

Boiled cassava is a side dish from the Angolan repertoire. This version exclusively uses an identified food product whose preparation precautions must be respected.

Ingredients

800 g of peeled and prepared sweet food-grade cassava sold for cooking
2000 ml of water
4 g of salt
20 g of olive oil
20 ml of lemon juice

Preparation

Buy food-grade cassava that is identified and prepared for cooking; do not use roots of unknown species or bitter cassava that needs to be processed yourself. Follow the supplier's precautions and cooking time if they are more stringent.

Cut the cassava into pieces. Bring the water to a boil and add the salt and cassava. Boil uncovered in abundant water, changing the water if the product instructions require it.

Allow approximately 25 minutes, but the duration depends on the product. Follow its instructions and continue until fully cooked; taste or tenderness alone do not constitute a safety check.

Drain and discard all cooking water. Remove the hard central fiber when present. Add the oil and lemon to the cooked pieces, then serve.