Ugandan
Boiled Cassava
A traditional Ugandan dish where cassava tubers are peeled, cut, and boiled until tender. It is eaten as a staple or snack and can be served alongside stews or sauces.
Ingredients
Method
- Wash and peel the cassava. Cut each tuber into halves and then divide into quarters. Remove the membrane from the middle.
- Place the cassava in a pan large enough to accommodate it comfortably. Add enough water to barely cover the cassava and add salt if desired.
- Bring the water to a boil over moderate heat.
- Reduce the heat and simmer for about 15 minutes, checking occasionally to ensure there is enough water.
- Taste a piece to ensure the cassava is tender. Once ready, remove from heat and set aside.
- Serve hot as a staple or snack.