Cut cassava into 2-inch thick rounds. Peel and halve each piece, then remove the thick stem from the center.Alternatively, buy frozen, peeled cassava to save time. just defrost, cut into small pieces, remove string from the center and boil until fully cooked.

In a large heavy-bottomed pot, bring water to a boil over high heat. Add salt and cassava. Cook for 10-15 minutes, until fork-tender but still firm. Drain and set aside.

In the same pot, heat oil over medium-high heat. Sauté onion, hot pepper, and pimento peppers (if using) until the edges are golden brown.

Stir in minced culantro or green seasoning and cook for 1 minute to release the flavors.

Add the boiled cassava and butter. Stir-fry until the cassava is well coated. You may also choose to mash with a potato masher to break up any chunks and create a smoother texture.

Season with salt and black pepper to taste. Serve hot.