Peel and wash cassava thoroughly.
Grate into a paste and drain excess liquid from the paste.
Rub the drained paste to loosen the lumps and set to dry in an airy place for an hour.
Bring about 1 litre of water to a boil in a saucepan over medium heat.
Place a splatter guard on top of the boiling water and place on a ring backing pan mold.
Pour the dried grated cassava onto the splatter guard and stir continuously to avoid lumps.
Take off heat and use a fork to stir till nice and fluffy, then put it back on heat and repeat the process till grated cassava is cooked through for 20 minuets.
Take off heat.
Attieke ready to serve.
Serve with grilled tilapia and fried plantain with sauce.