Ugandan Steamed Cassava

Instructions

1. 1 Peel cassava roots with a sharp knife, removing all the brown skin and any pink or fibrous layer beneath.
2. 2 Cut into three-inch pieces and remove the woody central core from each piece.
3. 3 Place in a large pot, cover with cold water, add salt, and bring to a boil over high heat.
4. 4 Reduce heat and simmer for twenty to twenty-five minutes until pieces are tender when pierced with a fork.
5. 5 Drain well and arrange on a serving plate.
6. 6 Serve hot with groundnut sauce, tea, or as a side to stews and grilled meats.