Step 1

Grate the cassava with the least coarse side of the grater.

Step 2

Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.

Step 3

Spread on a baking tray and leave in the fridge for 4 hours (the refrigerator acts as a dehumidifier), stirring and breaking clumps at least every hour. By then it should be slightly damp and the texture will be similar to grated parmesan.

Step 4

Heat a nonstick pan over medium heat.

Step 5

Spread some cassava on it, making sure to break down any clumps before you do.

Step 6

Cook for 1 minute, turn and cook for another minute, or until both sides are light golden brown, and the casabe is no longer flexible.

Step 7

Once you have made all the cassava bread, place on a wire tray to cool down. It should not be flexible, if it is, it means that not all the water has evaporated. If that is the case, cook a bit longer.

Step 8

Mix half the grated parmesan with the grated cassava before step Proceed with the instructions above. Sprinkle with the remaining parmesan and toast in the oven.

Step 9

Mix garlic and salt with the grated cassava before step Proceed with the instructions above. Sprinkle with the olive oil and toast in the oven.