Cassava Bread
A thin griddled cassava bread. Use sweet cassava from a reliable food supplier, press out and discard the liquid, and cook the bread fully; never taste raw cassava.
Prep
35m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
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.
- 0.9kgCassava Root (sweet cassava from a reputable supplier, peeled and finely grated)
- 6gSalt
- 60mlWater
- 10mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Wrap the grated cassava root in a clean cloth and squeeze firmly. Discard the expressed liquid, then loosen the cassava into fine crumbs without tasting it.
- 02
Mix the cassava root with the salt and water until it holds together when pressed.
- 03
Heat a large flat skillet or griddle over medium heat and grease it with the coconut oil.
- 04
Spread the mixture into a thin, even round and cook until the underside is dry and lightly colored.
- 05
Turn carefully and cook the second side until the bread is firm, dry throughout, and no raw cassava remains.
- 06
Cool slightly before breaking into pieces and serving.
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