Cassava bread

Directions

1. Peel, wash and grate the cassava. Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. The juice can be used for making cassareep.

2. Leave in lumps and allow to dry slightly in open air.

3. Pound, sift and add salt.

4. Heat a griddle and a metal hoop of the size of cake required.

5. Put enough of the cassava meal to a depth of about 1/8 – ¼ inch in the hoop.

6. Cook until set, using moderate heat. Remove the hoop, level the surface and press firmly. Turn onto the other side and cook.

7. When cooked through, remove the cake and sun-dry until crisp.

Note: Cassava bread may be lightly toasted and butter spread on one side for a delicious snack.

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