Ingredients
- 2 tuberscassava
- water(as much as needed)
- 1 lemon, juiced (optional)
Instructions
- Soak the peeled cassava in water (you can use frozen cassava). Make sure to cover it completely with water. Then leave it covered outside for a couple of days to ferment covered. Drain and cover it with fresh water daily.
- After about 4 5 days, take the cassava from the water; it should be soft by now. If it's not, don't worry because not all the cassava gets soft.
- Cut in small pieces to facilitate blending if cassava is not too soft.
- Pulse or Blend in batches with a little bit of water in a blender or food processor until it turns into a puree.
- You may cook at this point or proceed with the next steps to make the rolls.
