To make the casava all you do is peel it like you would a pineapple. Holding it up and peeling downwards. one casava can feed 2 people since they are quite large, but I guess that depends on what your idea of a serving is....my husband eats a whole one by himself!
I usualy cut them either in halves or thirds if they are very large. In a pot bring water and a tbsp of salt to a boil. add the casava and cook about 20 mintes. they should be tender when poked with a fork. drain and set aside. Try not to make them to far ahead of the bacalao because they tend to change color when their left out, similar to a potatoe.