Cassava Bread

Peel cassava and grate finely using a traditional grater or food processor until you have a wet pulp.

Place grated cassava in a clean cloth or traditional matapee and squeeze out all the liquid. The starch water is toxic and must be removed.

Spread the dry cassava meal on a tray and break up any lumps until it resembles fine, dry crumbs.

Heat a flat griddle or tawa over medium heat. Sprinkle cassava meal evenly to form a thin, round layer.

Press gently with a flat spatula and cook five minutes until the underside sets and begins to dry. Flip carefully.

Cook another five minutes until completely dry and lightly toasted. The bread should be crisp and snap when broken.