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I bought cassava for the first time. Chopped into about 1-inch pieces, boiled for an hour in salted water then roasted for half an hour on 350F.

It came out like pieces of chalk. So dry and firm you had to spit it out after one bite.

I see recipes where you can boil, bake, roast, grill, fry it; from reading recipes it sounds like you can't go wrong.

Where did I go wrong?

beausmith
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jay613
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    An hour is a long boil. The last time I boiled cassava prior to roasting I think it took about 15 minutes to get to the desired state, or thereabouts. – Roddy of the Frozen Peas Aug 25 '23 at 16:05
  • You might [edit] the question to indicate the shape and size of the chopped pieces. How firm were the pieces just before placing in the oven? Were the pieces _translucent_ after boiling? – AJN Aug 27 '23 at 15:10
  • @RoddyoftheFrozenPeas make that an answer, I'll upvote it (and apparently at least 3 others) and next time I'll try 15 minutes, and I'll set aside small samples to boil 30 and 60 minutes to see if that was the problem. – jay613 Aug 29 '23 at 11:26
  • @AJN added piece size to question. Don't remember their texture after boiling I'm afraid. – jay613 Aug 29 '23 at 11:26

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