Pissoj de CocoCassava and Coconut Bread

Name: Pissoj de Coco (Cassava and Coconut Bread)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 450 g Cassava Flour; 120 g Desiccated Coconut; 8 g Salt; 360 ml Water; 25 ml Coconut Oil

Pissoj is an Annobonese cassava bread prepared in several forms, including coconut versions. This practical variation uses commercially processed cassava flour and desiccated coconut, then bakes the dough until firm.

Prep

15m

Cook

35m

Serves

Estimated

Nutrition

Per serving

657kcal

Calories

Protein

26g

Fat

106g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

450g
Cassava Flour
120g
Desiccated Coconut
8g
Salt
360ml
Water
25ml
Coconut Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 200°C (400°F).
02
Combine the cassava flour, desiccated coconut, and salt in a bowl.
03
Pour in the water and mix until you have a thick, even batter.
04
Grease a 20 cm (8-inch) baking pan with the coconut oil.
05
Spread the batter evenly into the pan.
06
Bake at 200°C (400°F) for 30 to 35 minutes, until set and lightly golden.
07
Let it cool slightly before slicing and serving.

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