Ingredients Edit

  • 1 medium (about 2 pound) young cassava root.

Directions Edit

  1. Peel the cassava with a sharp paring knife or vegetable peeler.
  2. Finely grate the cassava. Place the cassava into a bowl lined with a double-thickness of dampened cheese cloth.
  3. Bring the ends of the Cheese cloth together to enclose the pulp, and wring the cloth vigorously to extract the cassava juice into the bowl.
  4. Transfer the juice to a heavy skillet. Stirring constantly, cook over moderate heat for about 1 minute, until the cassareep is smooth and thick enough to hold its shape almost solidly in the spoon.
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