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Top view of boiled cassava served with coconut sambal.

Boiled Cassava Recipe (Manioc | Yucca | Maanioc/Kappa)

Learn how to boil cassava (Kappa) safely and perfectly with this traditional Sri Lankan recipe. This naturally gluten-free breakfast is simple, filling, and delicious served with coconut sambal or chili lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Sri Lankan
Calories: 380
Ingredients Method

Ingredients
  

  • 1 large Cassava root peeled and cut into chunks
  • Water enough to cover cassava
  • 1 tsp Salt
  • ½ tsp Turmeric powder

Method
 

  1. Peel the cassava, removing both the brown outer skin and the pink inner layer. Cut into chunks, rinse well, and discard any woody core.
  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.