Start by choosing fresh and mature cassava roots. Younger roots tend to have a higher moisture content and are better suited for other preparations like cassava starch (tapioca).

Wash the cassava roots thoroughly to remove any dirt or debris.

Use a knife to peel the cassava roots. Remove the tough outer skin to expose the white or yellowish inner flesh. The inner flesh is the part you will use to make cassava flour.

Use a grater or a food processor to grate the peeled cassava into fine pieces. You want the texture to be similar to shredded coconut.

Place the grated cassava into a large mixing bowl.

To remove excess moisture, you can wrap the grated cassava in cheesecloth or a fine mesh strainer and squeeze it to extract as much liquid as possible. Alternatively, you can press the grated cassava in a hydraulic press to remove the moisture thoroughly.

Spread the squeezed grated cassava evenly on large, shallow trays or baking sheets. The cassava should be in a thin layer to facilitate drying.

Allow the cassava to dry in the sun, preferably on a sunny day. It may take several days to fully dry, depending on the weather conditions. You can also use a food dehydrator set to a low temperature if you prefer a controlled environment.

Turn and stir the cassava every so often to ensure even drying. You'll know it's dry when it's brittle and there is no moisture left.

Once the cassava is completely dried, use a food processor or a grinder to process it into a fine powder. This is your homemade cassava flour.

Transfer the cassava flour to an airtight container and store it in a cool, dry place. It should stay fresh for an extended period.