HOW TO MAKE CASSAVA BREAD FROM SCRATCH| My Twenty-Eighth Video | Dada's FoodCrave Kitchen

Peel the skin off the fresh cassava root.

Wash the cassava root thoroughly.

Grate the cassava using the smallest part of the grater to achieve a fine texture.

Use a fork to hold the cassava while grating to avoid hurting your fingers.

Wrap the grated cassava in cheesecloth and squeeze out as much excess water as possible.

If needed, squeeze the cassava little by little or ask someone for help to get all the water out.

Spread the squeezed cassava evenly in a bowl or tray, breaking up any lumps.

Prepare a round baking pan for shaping the cassava bread.

Press the grated cassava into the baking pan to form a round shape, ensuring it's evenly spread and not too thick or thin.

Heat the pan on medium to medium-high heat (around number 4 on the stove).

Cook the cassava bread for about 3 to 5 minutes, checking it periodically to avoid burning.

Once the bottom is toasted, flip the cassava bread to toast the other side until golden brown.

Continue the same process for the remaining cassava, adjusting the size as desired.

Equipment Needed

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