– Grate the cassava with the least coarse side of the grater.– Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.– Spread on a baking tray and leave in the fridge for 4 hours, stirring and breaking clumps at least every hour.
– Heat a nonstick pan over medium heat.– Spread some cassava on it, making sure to break down any clumps.– Cook for 1 minute, turn and cook for another minute.– Once you have made all the cassava bread, place on a wire tray to cool down.
– Mix half the grated parmesan with the grated cassava before spreading on the baking tray (see one of the earlier steps). Proceed with the instructions and then sprinkle with the remaining parmesan and toast in the oven.
– Mix garlic and salt with the grated cassava before spreading on the baking tray (see one of the earlier steps). Proceed with the instructions and then sprinkle with the olive oil and toast in the oven.