Choose fresh, mature cassava roots. They should be free from mold or any signs of rot.

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

Use a knife to peel the cassava roots, removing the outer skin.

Cut the peeled cassava roots into smaller pieces for easier processing.

Grate the cassava pieces into a fine pulp. You can use a hand grater or a food processor with a grating attachment for this step.

Place the grated cassava pulp in a large bowl.

Add water to the bowl, creating a mixture of grated cassava and water. The water will help separate the starch from the fiber.

Allow the mixture to settle for a few hours or overnight. During this time, the starch will settle to the bottom of the bowl, while the fiber will float on top.

Carefully pour off the water and the floating fiber from the bowl, leaving the starch settled at the bottom.

You may need to repeat this process several times to remove as much fiber as possible.

To remove excess moisture from the collected starch, you can place it in a cheesecloth or fine mesh strainer and gently squeeze to drain.

Spread the damp starch on a flat surface or tray and allow it to air dry. This may take a few days to a week, depending on the climate and drying conditions.

Once the starch is completely dry, you can grind it into a fine powder using a grinder or food processor to achieve a more refined tapioca starch.

Store the tapioca starch in an airtight container in a cool, dry place. Make sure it's protected from moisture to prevent clumping.