Always boil this tropical root, also known as yucca, uncovered as it contains traces of toxins that need to be driven off with the steam. These won’t harm you, but, like the potato, cassavas contain negligible amounts of chemicals better not eaten in large quantities. Cut 800 g cassava into 10 cm lengths, then pare off the peel (usually wax-coated to preserve it). Cut each into quarters lengthways and remove the core, then cut the quarters into wedges. Put in a large pot of cold water and bring to the boil, adding a few teaspoons of salt once boiling. Cook until a knife passes easily through it (undercooked cassava is chewy). Drain and lay on a tray to cool, then place in the fridge, uncovered, for 2–4 hours to dry out. Deep-fry a handful at a time in vegetable oil preheated to 180°C until golden and eat like chips.