Peel the manioc and soak in cold water, cover so that it is airtight and leave for a minimum of 48 hours (the longer you leave the manioc to soak, the softer and more fermented it becomes).

After the manioc is soft, use a knife or your fingers to remove the veins and then pound in a large mortar & pestle or food processor.

When the manioc is smooth in consistency, place in a large bucket or basin and add 2 litres of water.

Spoon the mixture through a sieve repeatedly to separate the root vegetable from the water and discard the manioc tubers that remain in the sieve so that you are left with a cloudy water substance (the manioc flour would have sunk to the bottom of the basin).

Drain the top water and transfer the remaining manioc to a small pot and boil until the mixture has dried slightly and is malleable.

Begin the kneading process by using a rolling pin to iron out the manioc until it has a smooth texture.

Then use your hands to shape the manioc into a long tubular shape and wrap in cling film. Tie string around the manioc to ensure it’s waterproof.

Place the manioc parcels in a pot of water and boil for two hours until it is firm and golden/light brown in colour.

When cool, unwarp the string and plastic and slice into strips to serve with your favourite stew.