1 lb. Cassava (peeled and washed)
1 tsp. Salt
½ cup. oil
METHOD
Grate the cassava with the finer side of the grater.
Using a clean cotton cloth, squeeze the cassava to remove as much liquid as possible.
Add salt and spread evenly on a baking sheet and place in the sun for a 1 ½ hours, stirring every 15 to 20 minutes, breaking up any lumps in the mixture. In the end, it should be only slightly moist and have a texture similar to that of grated Parmesan Cheese.
Heat a nonstick skillet over medium-low heat and lightly glaze with oil if desired. Sprinkle a little grated cassava to make a thin layer that covers the entire bottom of the pan, break up any lumps before adding it to the pan.
Cook for 1 minute, flip and cook another minute, or until both sides are golden brown. The cassava is ready if it is crispy and breaks easily. If it is still flexible, it means that not all the water has evaporated. To fix the problem, cook it a little more until it becomes crispy.
NOTES
Try to make your cassava as thin as possible, it is crispier that way.
Put in a sealed bag and refrigerate, it will last for weeks.
World Food Day Recipe – 2023