Wash, peel and boil cassava. Remove centre "string" and dice. Crush and season the cassava using paprika, white pepper and parsley.
For white sauce: In a small pot, melt the butter. Add the flour and stir. Then add the milk and continue to stir until the sauce gets to a thick consistency.
Pour the white sauce and add the finely chopped onion, ½ of the chopped sweet pepper, and 2 cups cheese. Mix evenly.
Boil and flake the saltfish.
Saute the onion and garlic in 2 tablespoon olive oil for 1 minute. Then add the diced tomatoes and allow to cook for about 2 minutes. Add the chopped celery, seasoning pepper, and sweet pepper. Add the saltfish and tomato paste and cook for 1 minute. NOTE: You may need to add a little water while the saltfish cooks, about ¼ cup.
Time to assemble. Place about half the cassava mixture in a greased dish (13 x 8 x 2 inches) and spread evenly with the back of a fork. Then add the layer of saltfish. top off with the remaining cassava.
Sprinkle the Parmesan on the top completely. NOTE: You can substitute with any cheese
Bake in a 350 degree F oven for 30 minutes or until golden brown. Serve cool.