METHOD INGREDIENTS 15 lbs cassava - sweet variety 1 tbs salt 2 cups water 4 leaves cinnamon or bay leaf
Peel, wash and grate the cassava in a large bowl. Add water and stir. Squeeze out water using a clean towel. Place pulp in towel and wring tight, then sit in bowl using a hibichet (Kalinago shifter). Add salt and cinnamon and mix. Heat frying pan or griddle over open fire. Spread 2 cups of mixture evenly in hot griddle, compact edge with spatula. Allow to bake for 10 minutes then press firmly with flat object (using bottom of a large enamel cup is very practical). Leave to settle for 2 minuites then flip over. Bake till golden brown. Use a dry towel to clean pan and continue the process. 182