How to make it
5 steps. Take it one step at a time.
Place the peeled and cubed cassava and the cinnamon stick
Place the peeled and cubed cassava and the cinnamon stick in a large pot. Cover with 1 liter (4 1/4 cups) of water and bring to a boil at 212°F (100°C).
30 minSimmer for approximately 30 minutes
Simmer for approximately 30 minutes until the cassava is very soft and starts to break apart. Drain the water and remove the cinnamon stick.
Remove the tough, woody fiber from the center of each cassava piece
Remove the tough, woody fiber from the center of each cassava piece. Mash the warm cassava into a smooth, thick paste using a mortar and pestle or a potato masher.
Combine the cassava paste
In a large glass jar or clay pot, combine the cassava paste with the remaining 1 liter (4 1/4 cups) of water and the sugar. Stir vigorously until the sugar is dissolved and the mixture is a creamy liquid.
Cover the container
Cover the container with a breathable cloth and let it sit in a dark, warm place to ferment. Allow it to rest for 2 to 3 days (2880 minutes). The drink is ready when it smells slightly alcoholic and tangy.
2 days
A little kitchen wisdom
Traditionally, fermentation occurred through enzymes in saliva, but modern recipes use sugar or natural starches to kickstart the process. For a stronger tang, leave it to ferment for up to 4 days.
