Ingredients1 medium (about 2 pound) young cassava root
- Peel the cassava with a sharp paring knife or vegetable peeler.
- Finely grate the cassava. Place the cassava into a bowl lined with a double-thickness of dampened cheese cloth. 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.
- 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.
Makes about ½ cup.
Note: The amount of liquid in the cassava may vary, depending on the age and quality of the roots available. Older roots (dark flecks or spots of mould in the flesh of the cassava) will yield little if any juice.