Cassava Roti (Cassava Tortilla)

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Equipment

• Large Pot
• Rolling Pin
• Tortilla Press or Bow
• Plastic Wrap

Ingredients

• 2 lb cassava fresh or frozen
• 6 cups water
• 1 tsp salt
• 2 tbsp oil

Instructions

1. If using fresh cassava, cut into 3 inch pieces and peel. Then cut in half lengthwise then add to a pot with 6 cups of water and 1 teaspoon of salt. If using frozen cassava, remove the cassava from the packet, then add the cassava to a pot with 6 cups of water and 1 teaspoon salt.
2. Add the pot to medium heat and bring up to a boil. Boil uncovered until the cassava is fork tender (about 10-15 minutes). Drain, allow to cool for 5 minutes, then remove the center fibrous vein from the cassava and crush with a fork or potato masher until smooth.
3. Add some oil to the palm of your hands then scoop about ¼ cup of crushed cassava and roll into a ball⁣. Place the ball of cassava between plastic wrap and using a rolling pin, roll into a thin (about 1/8 inch) sheet. Use a bowl to shape into a disk. Alternatively, you can use a tortilla press lined with plastic wrap to press the ball into a flat disk.
4. Next add a skillet or tawa to medium heat and bring up to temperature. When it is hot, lightly brush with oil, to prevent the cassava roti from sticking. Then add the rolled out cassava roti to the hot skillet. ⁣Cook on medium heat for 1 minute or until brown spots form. Then flip and continue to cook for another minute or until the roti becomes opaque white.
5. Remove from the heat and place between a clean kitchen towel. Serve hot.
   

   Notes

   You can add seasoning to your cassava after crushing it and before shaping into balls. I love adding grated or blended fresh aromatics or even dried herbs. See the section on variations for recommended seasoning. (Metemgee)

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