Casava is one of the widely cultivated and consumed crop in Nigeria. You may think that you have never eaten cassava, but you’re probably wrong. Cassava has many uses, and is, in fact, ranked fourth among staple crops, although most is grown in West Africa, tropical South America and South and Southeast Asia. Casava has many uses and it can be further processed into casava flour. Here is how to process casava flour : Casava processing 1. Harvest casava from the farm. Harvest matured casava from the farm and take them to the processing shed immediately. If you can not carry the whole of the casava harvested in a day for logistic reasons , then do not detach the casava from the stem and leaf until the vehicle to carry it is available. That is to say fermentation will not occur if the casava is still attached to the leaf and stem even if it has been uprooted. But care must be taken not to bruise the casava when uprooting it. 2. Peel and wash the casava. The next step is to remove the stalk and woody tips from the roots. Peel the root with a hand-held peeler just like you would peel potatoes or you could use a peeling processor. Wash the fresh casava roots in clean water to remove the surface mud and sand, and the water should be checked regularly to ensure it is not dirty or contaminated. This is the second step of the casava flour processing. 3. Grate the roots. Grate casava roots into a fine mash using a hand-held grater or food processor. 4. Press and dry the roots. The next thing is to pack the grated casava into a clean bag or a cheesecloth sack to press its water out. Get the casava mash as dry as possible, then spread it onto a drying rack. You can place the rack outside or slowly dry the casava in a dehydrator or your oven at a low temperature. If you see that drying outdoors makes the Casava starch ferment and take on a sour, musty smell and taste, then use your oven instead. 5.Mill and sift your flour. The dried casava mash is ready when it produces a crumbly, and white-colored flour. Gently mill and mash the flour into a fine texture using a mortal and sift through it to remove any clumps or leftover fibrous materials. Once it's ready you can use casava flour in recipes right away or store it somewhere cool and dry for several months. It's that easy!