Cassava Bread
Cassava Bread (kah-SAH-vah bred)
Fermented Cassava Flatbread
A dense, slightly tangy flatbread made from fermented cassava dough, baked or griddled until golden with a distinctive sour flavor.
Instructions
-
1
Peel cassava, grate finely and soak in water for 24-48 hours to ferment.
-
2
Drain and squeeze out all excess liquid through a cloth.
-
3
Press the cassava mash into a flat, dense cake shape.
-
4
Heat a greased griddle or flat pan over medium heat.
-
5
Place cassava cake on griddle and cook 8-10 minutes per side until golden.
-
6
The bread should be firm, slightly chewy, with a tangy flavor.
-
7
Cut into portions and serve with stews, soups, or butter.
Did You Know?
The fermentation process that gives cassava bread its sour tang also removes naturally occurring cyanide compounds — making it safe and delicious.
The Story Behind Cassava Bread
Cassava bread represents indigenous food processing knowledge that predates colonial contact. The elaborate process of grating, fermenting, and pressing cassava is an ancient technology that transforms a potentially toxic root into a safe, nutritious staple.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!