This is How we Produce African Salad from cassava in Niger - Live via OneStream Live #onestreamlive

Wash the cassava without peeling it, trimming off only the hard parts.

Measure the cassava to fit in the pot for boiling.

Add water to cover the cassava and start cooking.

Set a timer for 10 minutes to check the cassava for doneness.

If the cassava is not cooked, cover and set the timer for another 3 minutes.

Check the cassava again; if it is cracking, it is almost done.

Peel the cassava after cooking to avoid it getting mushy.

Grate the cassava using a grater, being careful with fingers.

Boil water and pour it over the grated cassava for a minute, then remove it.

Add cold water to the cassava and soak it for hours or overnight to remove toxins.

Wash the cassava multiple times until the water is clear, using a pasta spoon and sieve.

Hang the washed cassava outside to dry for 2 to 3 days.

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Allergens