Wednesday, March 6, 2013

Boiled Cassava - Cameroon


  • 2 cassava
  • Water
  • 1 teaspoon salt


  1. Wash the cassava, then peel off the thin white and brown skins.
  2. Cut the cassava into 3- to 4-inch long pieces.
  3. Cut each piece in two and remove the midrib.
  4. Place the cassava into a pot with enough water to cover the cassava half way. Add salt.
  5. Boil until the cassava is soft, but not falling apart.
  6. Drain and serve hot with fish or meat stew.
Serves 2 to 4.

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