Grate all the cassava with a fine grater (this is the annoying part of the procedure you can ask a man to do for you).
Using a nut milk bag, squeeze the grated cassava until you extract as much liquid as possible.
At this point, you can either decide to mix in the extras or not (I like to add them for a savorier bread).
Spread the grated cassava on a flat plate (you might need more than one) and leave in the refrigerator for at least 4 hours (this will remove leftover humidity).
Mix and break clumps with your hands every hour or so, until you get a grated parmesan like consistency.
Heat up a small cast iron skillet (you can lightly coat it with extra virgin olive oil if you want).
Make sure all clumps are broken down, and spread a thin layer of grated cassava over it (about 4 tbsp).
Cook for about 2 minutes or so (or until you are sure the crispy bread sticks together) just like you would do with a pancake, then flip the cassava bread and cook it for another couple of minutes, or until both sides are light golden.
When the Casabe is firm it means it’s ready to be removed from the skillet (if it’s bendy, it means not all water has evaporated yet, so you need to cook it a bit longer).
Follow this procedure until you run out of grated cassava and you have about 10 discs of delicious crispy cassava bread!