How to cook cassava

 safely prepare cassava, peel and boil the root tuber until tender, usually for 20-30 minutes. Bitter varieties require more processing, like grating and soaking, before boili oiling helps remove cyanide compounds, which are present in both sweet and bitter varieties. 

Here's a more detailed guide:Preparation:

Peel: Remove the thick outer skin using a knife or peeler.
Soaking (optional): Soaking in water for a few hours or up to two days is recommended to reduce cyanide content, especially for bitter cassava. 
Cutting: Cut the peeled cassava into pieces or slices. 
 Cooking:
Boiling: Bring a pot of water to a boil. Add the cassava pieces and boil until tender, usually 20-30 minutes
Baking, Roasting, or Frying: You can also bake, roast, or fry cassava after boiling it. 
safety:

Cyanide: Cassava contains cyanide, which is toxic. Boiling helps to remove this. 
Sweet Cassava: Sweet cassava can generally be made safe by peeling and thorough cooking
Bitter Cassava: Requires more extensive processing, including soaking and grating.