A dense, chewy flatbread made from grated and squeezed cassava root, cooked on a flat griddle. An ancient indigenous food still cherished in Saint Lucia.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: flat basket
Garnishes: none, served plain
Accompaniments: stewed chicken, fish broth, butter
Instructions
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1
Peel cassava and grate finely.
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2
Place grated cassava in a muslin cloth and squeeze out all liquid. This is critical to remove toxic compounds.
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3
Sift the dried cassava through a sieve to get a fine meal.
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4
Heat a flat griddle over medium heat.
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5
Spread cassava meal evenly on the griddle in a thin round.
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6
Cook without oil for 4-5 minutes per side until set and lightly golden.
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7
Serve warm or dried for storage.
Did You Know?
Cassava bread was the original bread of Saint Lucia, made by the Kalinago people long before Europeans arrived. The same technique is still used today.
Chef's Notes
Equipment Tips
- grater
- muslin cloth or cassava press
- flat griddle or comal
Garnishing
none, served plain
Accompaniments
The Story Behind Cassava Bread
Cassava bread is the oldest continuously made food in Saint Lucia, predating European contact by centuries. The Kalinago people who inhabited the island perfected the technique of detoxifying bitter cassava by grating and pressing out the poisonous juice, then baking the dried meal on hot stones. When French and British colonizers arrived, they adopted cassava bread as a staple. Today it remains a connection to the island's indigenous heritage and a reminder that not all Saint Lucian food has colonial origins.
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