Boiled cassava is the final ready-to-eat product resulting from the boiling and/or steaming of appropriate cassava roots. Boiled cassava is a popular food product eaten by both rural and urban communities in major cassava-producing countries in sub-Saharan Africa, Latin America and Asia. After harvesting and/or when raw cassava roots become available, they are subjected to six sequential processing steps: peeling and trimming to remove the outer root skin; washing with clean water to remove debris and dirt; chopping and/or slicing to produce smaller root pieces suitable for cooking; and finally boiling and/or steaming, often done in a pot or saucepan at approximately 90°C for 30-45 minutes. During processing, cassava suitable for boiling should peel easily and have white or yellow flesh. After boiling and/or steaming, cassava should be soft with a sweet taste. Cassava that is fibrous, bitter-tasting, hard or with a glassy texture is undesirable.   

Boiled cassava is eaten in all major cassava-producing countries in Latin America, Asia and Africa. Boiled cassava has a significant market share in Central, Eastern and Southern Africa.