Cassave de manioc (Cassava Pancake)

Ingredients:

2 cassava tubers
Salt (to taste)

Method:

Wash and peel the cassava then grate with a Parmesan cheese grater. Place the resulting pulp in a large bowl. Cover with plenty of water, stir the pulp then set aside to soak for 12 hours.

Drain the cassava in a fine-meshed sieve, saving the liquid in a bowl, then transfer the pulp to a clean tea towel and wring out as much water as possible (again reserve the liquid).

Let the cassava liquid sit for at least 3 hours; the tapioca starch will settle to the bottom of the bowl.

Once the starch has completely settled, Discard the water and scrape the bottom of the bowl to collect the starch.

Combine all of the recovered starch with the cassava pulp.

Crumble the pulp, then add a pinch of salt with your fingertips.

Strain through a sieve or continue crumbling by hand.

Heat a frying pan over low-medium heat. Sprinkle a little cassava powder over the entire surface of the pan, cook for 2-3 minutes, then turn over. Continue cooking.

For thicker cassava cakes pace a ring mould in your frying pan. Pack in the cassava pulp to a depth of 1cm. Cook on the base, carefully remove the ring then flip over and cook on the other side.

You can either serve the cassava pancakes as they are as an accompaniment or serve stuffed as a snack.

This is typically served accompanied by Aruban pepperpot