| How To Cook: |
|
|
1. With a small, sharp knife or swivel-bladed vegetable parer, peel the brown fibrous bark off the white flesh of the cassava root.
|
2. Cut the cassava root in half and with a stand-up hand grater, finely grate one half of it into a deep bowl lined with a double thickness of dampened cheesecloth.
|
3. Bring the ends of the cheesecloth together to enclose the pulp, and wring the cloth vigorously to squeeze the cassava juice into the bowl.
|
4. Discard the pulp (or use in cassava biscuits or brazo gitano). Grate and squeeze the remaining half of the cassava in a similar fashion.
|
5. Transfer the entire contents of the bowl to a small, 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.
|
NOTE: The amount of liquid in the cassava may vary, depending on the age and quality of the roots available. If there are any small dark flecks or spots of mold in the flesh of the cassava, the root is old and will yield little if any juice.
|
