Cut cassava into pieces, then peel the skin off. Rinse.

Place cassava into steamer basket, and steam cassava for 20 minutes on high heat. Let cool to room temperature completely.

Place a couple of steamed cooled cassava in container, sprinkle with yeast, and repeat until all cassava are stacked and yeasted.

Cover with lid, and place container in darkened area, for example, kitchen cabinet or drawer.

Ferment for 2-3 days. Cassava is ready when it’s fragrant and soft/tender when you press the flesh with your finger.

Enjoy as is, or in dessert, sweet ice drinks, and/or turned into cakes.