NNutriGo
ID

Boiled cassava

A carb substitute for rice at snack time — must be fully cooked due to natural toxins.

Method

  • Peel cassava thickly, cut to bite size, wash.
  • Boil in plenty of boiling water until soft 20–25 min — DISCARD the water, never reuse it.
  • Drain, serve warm or ambient within 4 h.

Quality & safety

MUST be fully cooked — raw/undercooked cassava releases cyanide (HCN). A skewer passing through means safe; a hard centre means re-boil.

Production scaling

Cassava linear ×N; boiling water is not a recipe ingredient — enough to cover +2 cm. Cassava spoils fast: buy at most the day before, not as weekly stock.