Place the cassava tuber on a cutting board and cut off the tip and tail of the root.

Remove the peel using a small knife. Cut the cassava root into small manageable pieces, approx. 10 cm long. Then slice through the peel of each piece vertically – from top to bottom. Be sure to cut through both the brown skin and the thick white layer.

Gently wedge the knife under the peel so that it lifts up and can be removed in large pieces and then work your thumbs under one side of the cut. Be sure to get underneath the first white layer, too as it will help you peel the skin off in large chunks. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin off like a jacket. You can still use your knife if you do not want to use your thumb.

Be sure to remove all the brown peel, as well as the thin white layer just beneath it. You may decide to use a vegetable peeler to remove any remnants of peel .

Once peeled, cut away any brown streaks, as these parts are no longer fresh. If the entire cassava is riddled with streaks throw it out.

If you are hesitant to use a knife you may decide to use a vegetable peeler. It will not give you a natural finish but it will not affect the texture or flavour of the cassava.

Once the root is peeled, chop it into small chunks

In a saucepan, bring water to a boil and then add cassava. Boil for about 30 minutes or until the root is very soft when poked with a fork. The root will turn from white to pale yellow once it has cooked There is no single rule that will help you figure out how much time it will take to cook fresh cassava until fork-tender. A general estimate is 30 minutes, but it might take less time or much longer, depending on the age of your cassava and the degree of softness required.

Start testing the vegetable with a fork 15 minutes after the water comes to a boil and continue to test until you reach the desired texture. Do not boil your cassava for too long as it will become mushy and sticky. Boiled cassava looks slightly translucent and yellow in color.

Remove from stove and drain all the liquid. Traditionally eaten with a kari koko ton , which is a Creole  tuna curry cooked with coconut milk and turmeric and flavoured with fresh cinnamon leaves.