SC - question about african food

[ana l. valdes]

Hi, I bought at my local grocery (Sweden is really becoming cosmopolite)
a big cassava root. I did a search in my african and brasilian
cookbooks, and they say the cassava has a poinonous toxin when its not
boiled. And all recipes speak about cassavaflour, or maniocaflour, but
nobody tell how I get the flour from the vegetable.
Am I supposed to peel and grate it? And what happens later?
Any suggestion?
Ana
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samling av godbitar för tjejer
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