Choose freshly harvested young roots, about 3-4 cm. Snap in two to make sure that meat is white without the slightest discoloration or brown veins.
Cut a 4-inch length, wash clean and dry, then scratch off brown skin using thumb nail only. DO NOT USE cassava with any brownish discoloration under the skin.
Slice, chop, and process in a blender for 2 minutes, then place the pulp in a wide-mouthed jar, add 2 cups (16 oz.) of distilled water.
For lack of a blender, use a grater to reduce the cassava to a pulp, add the 2 cups of water then vigorously beat with a fork for 2 minutes. Continue reading