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