• Peel, wash and grate the cassava. Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. The juice can be used for making cassareep.
   
• Leave in lumps and allow to dry slightly in open air.
   
• Pound, sift and add salt.
   
• Heat a griddle and a metal hoop of the size of cake required.
   
• Put enough of the cassava meal to a depth of about 1/8 - ¼ inch in the hoop.
   
• Cook until set, using moderate heat. Remove the hoop,
   
• level the surface and press firmly. Turn onto the other side and cook.
   
• When cooked through, remove the cake and sun-dry until crisp.
   

Note: Cassava bread may be lightly toasted and butter spread on one side for a delicious snack.

-- Recipe courtesy of Recipes From Guyana and the Caribbean