Put short lengths of peeled cassava into a pan of boiling water with salt and a teaspoon of turmeric. Cook, uncovered, until tender, about 20 minutes. Test by piercing with a fine skewer after 15 minutes, and lift out those pieces which pierce easily. Lift each piece as it is done and put into a colander to drain. Strangely, every piece of cassava will not cook in the same length of time, and when almost ready they all develop a split down the centre, lengthways. In the very middle you will come across a tough, wiry, stringy core, not very thick, but very strong. Lift this out and discard it. Serve cassava hot with freshly grated coconut and a hot chili sambal.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)