Cassava Bread


4 lb bitter cassava
salt to taste


Peel, wash, and grate cassava. Squeeze out as much of the juice as possible, using either a matapee or wringing in a towel (juice can be used for making cassareep). Leave in lumps to dry (slightly) in open air. Pound, sift, and add salt. Heat a girdle pan and a metal hoop to the size of the cake required. Cook until set, using moderate heat. Remove the hoop, level the surface, and press firmly. Turn and cook on the other side. When cooked through, remove cake and sun-dry until crisp. Makes 10-12