How do you cook cassava/yucca roots so they don't poison you?

I heard cassava/yucca roots can kill or poison a person if not cooked properly. I bought some frozen and I would like to make Yucca Fritas.
Update: "The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava. " http://en.wikipedia.org/wiki/Cassava So I'm just wondering how to cook it properly - how long should it... show more "The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava. "
http://en.wikipedia.org/wiki/Cassava

So I'm just wondering how to cook it properly - how long should it be boiled, at what temperature (if applicable), do you have to boil before frying it, how do you know it's done, etc. Some Latin American and African recipes would be nice too.
Update 2: So nobody here knows about cooking cassava/yucca? Too bad, I have been facinated by this root, and it is quite tasty. It has a similar 'danger' element to me as blowfish, though less risky. Recipes, tips, anyone?
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