Directions

• STEP ONE

  Cook La Fe frozen yuca by filling a saucepan with water and set it on high heat. Sprinkle a little salt to taste and bring the water to a rolling boil.

• STEP TWO

  Add the frozen yuca. Cook for around 20 minutes or until the tuca turns soft but not mushy.

• STEP THREE

  Turn off the heat and discard the water. Place the cooked yuca in a colander or on paper towels to drain excess water. Examine the center for woody strands of fiber and discard.

• STEP FOUR

  Grate the yuca with the least coarse side of the grater

• STEP FIVE

  Using a clean cotton cloth, squeeze the yuca until you extract as much liquid as possible.

• STEP SIX

  Spread on a baking tray and leave in the fridge for 4 hours (the refrigerator acts as a dehumidifier), stirring and breaking clumps at least every hour. By then it should be slightly damp and texture will be similar to grated parmesan.

• STEP SEVEN

  Heat a nonstick pan over medium heat.

• STEP EIGHT

  Spread some yuca on it, making sure to break down any clumps before you do.

• STEP NINE

  Cook for 1 minute, turn and cook for another minute, or until both sides are light golden brown, and yuca is no longer flexible.

• STEP TEN

  Once you have made all the yuca / cassava bread, place on wire tray to cool down. It should not be flexible, if it is, it means that not all water has evaporated. If that is the case, cook a bit longer.

• **If all fails, run to the store for La Fe cassava bread.