Cassava Bread

Method

Peel and finely grate the fresh cassava root, then place it in a clean cloth or cassava press and squeeze out as much moisture as possible, working in batches if necessary. Spread the pressed cassava on a flat surface and break up any lumps, then pass through a fine sieve to achieve a consistent flour-like texture. Mix the cassava flour with salt and moisten very slightly with water until the mixture resembles damp sand and holds together when pressed. Heat a large cast-iron griddle or heavy-bottomed frying pan over medium-high heat until very hot. Form the cassava mixture into a compact ball and place on the hot griddle, then press down firmly with a wooden spatula to create a thin, even cake about 5mm thick. Cook for 8-10 minutes until the bottom is golden and crisp, then carefully flip and cook the other side for another 8-10 minutes until both sides are lightly browned and the bread sounds hollow when tapped. Remove from heat and allow to cool slightly before breaking into pieces.