The sensory attributes of boiled cassava were mapped using quantitative descriptive analysis methodology. Nine samples that differed by the variety and planting age were evaluated by 13 trained panellists. After washing, the proximal and distal ends of the roots were cut off, then the remaining portion was peeled and cut into pieces of about 40 g and 5 cm depth. Thereafter, they were steam-cooked during 45 min. After cooking, the samples were stored in insulated containers for sensory analysis. In addition and in parallel, instrumental texture, colour and dry matter analyses were performed on a batch. Another batch of samples was dried at 50 °C for 24 h for future biochemical analyses. For sensory analysis, the samples were served at around 60 °C and each sample was tested in triplicate during three sessions on scales including three attributes of appearance, four attributes of texture by hand, two attributes of texture in mouth, one attribute of odour and three attributes of taste. The panellist immediately assesses the appearance attributes and thereafter, the texture while the temperature of the sample was around 40- 45 °C.