Boiled cassava is a simple and healthy appetizer. This recipe requires very little prep time and it compliments most meat and vegetable sauces!

IMPORTANT:    Cassava contains natural occurring cyanide which is removed through the
cooking process. The root must therefore be cooked properly to detoxify it of the cyanide
before it can be eaten.

To Make this recipe, you will need the following:


2 large cassava roots
1 lemon


  1. Peel the cassava root and then divide into four sections.
  2. In a saucepan, bring water to a boil and then add cassava.
  3. Boil for about 30 minutes or until tender.
  4. Remove from stove and drain all the liquid.
  5. Sprinkle some black pepper and lemon juice and Enjoy!


  • Sprinkle some lemon juice before serving
  • Boiled cassava can also be served as a side dish with beef or lamb stew. It goes especially well with any meat stew or sauce!


Cassava, also known as Manioc or Yucca, is a starchy root vegetable eaten as a staple in many parts of Africa.

It has a similar texture to regular potatoes but is more fibrous and it contains more starch. Like other tubers, they are high in fiber and low in fat.

They can be purchased, year round, at most supermarkets or from African/Asian/Latin markets or stores.

The recipe below is from East Africa and it is either served as an appetizer, snack or a side dish.

Key Nutrition

Fiber:          High
Vitamins:   A, C
Minerals:   Potassium, Magnesium, Phosphorous & Calcium


• Fresh yucca has thick, dark brown skin that resembles
  a tree's bark.
• Look for firm blemish free tubers.


Cool, dark & dry place for up to one (1) week

Other Cooking Options

They can be boiled or cooked as vegetables, grated for baking, dried & ground into tapioca flour, boiled and them baked as cassava fries or sliced into snack chips.

More Cassava Recipes

Cassava Fries
Spiced Cassava

Click here to find other African recipes
to serve with Boiled Cassava.