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Top view of boiled cassava served with coconut sambal.

Boiled Cassava Recipe

Learn how to boil cassava safely and perfectly. A simple, healthy Sri Lankan breakfast that’s naturally gluten‑free, filling, and delicious with coconut or chili lime.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 2 portions
Course: Breakfast
Cuisine: Sri Lankan
Calories: 280
Ingredients Method

Ingredients
  

  • 1 large Cassava roots
  • Water as need for boiling
  • 1 tsp Salt
  • ½ tsp Turmeric

Method
 

  1. Cut cassava into thick rounds. Remove the brown waxy skin and the pink inner layer completely — both must come off. Slice into medium cubes and rinse well to remove excess starch.
  2. Place cassava in a pot and cover with water. Add salt and turmeric. Boil uncovered for 20–30 minutes, stirring occasionally. Pierce with a fork — if it slides through easily, it’s ready.