Cassava Bread

Instructions

1. 1 Peel cassava and grate finely using a traditional grater or food processor until you have a wet pulp.
2. 2 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.
3. 3 Spread the dry cassava meal on a tray and break up any lumps until it resembles fine, dry crumbs.
4. 4 Heat a flat griddle or tawa over medium heat. Sprinkle cassava meal evenly to form a thin, round layer.
5. 5 Press gently with a flat spatula and cook five minutes until the underside sets and begins to dry. Flip carefully.
6. 6 Cook another five minutes until completely dry and lightly toasted. The bread should be crisp and snap when broken.