Peel cassava under cold running water. Dry and grate medium fine. Add water to grated roots and stir to mix well. Squeeze about a cupful at a time through a dampened cloth, twisting to extract as much liquid as possible. When all of the grated cassava has been squeezed, store in the refrigerator in a sealed container for use in recipes calling for cassava meal.
Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occassionally, until thick and syrupy.
You may add caramel or commercial browning liquid to darken. Use as directed in recipes. Keep refrigerated.