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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Cassava
Peel the cassava and wash it thoroughly under running water to remove any dirt.
Grate the Cassava
Using a grater or food processor, grate the cassava into fine shreds and place it in a large bowl.
Fermentation
Add enough water to cover the grated cassava and let it soak for about 2-3 days at room temperature. The cassava should become slightly sour due to fermentation.
Drain Excess Water
After fermentation, drain the excess water from the cassava using a fine sieve or cloth.
Steaming
Place the drained cassava in a steaming basket lined with banana leaves or plastic wrap. Steam for about 30-40 minutes until cooked through.
Seasoning
Once steamed, sprinkle with salt and mix well.
Serve
Serve hot as a side dish or accompany with a sauce or stew of your choice.
