Munguzá Cassava Pudding (Canjica)

In a large bowl, combine the cassava, cover with 3 liters of water, seal and let it rest overnight

Drain

In a pressure cooker, combine the cassava and water, seal and cook over high heat until it starts to simmer

Reduce the heat to low and cook for about an hour until the cassava becomes soft

Let the pressure cooker sit under running water until all the steam is released

Open and drain the liquid

Put the cassava back in the pressure cooker, add the remaining ingredients, mix well and cook for 15 minutes over high heat without covering, stirring occasionally, until the mixture becomes creamy

Serve hot or cold, dust with cinnamon.