🇸🇱 Sierra Leonean Cuisine

Cassava Bread

Fermented Cassava Flatbread

Prep Time 2 days (fermentation)
Servings 8
Difficulty Medium
Calories 218 kcal

A dense, slightly tangy flatbread made from fermented cassava dough, baked or griddled until golden with a distinctive sour flavor.

Ingredients

Instructions

  1. 1 Peel cassava, grate finely and soak in water for 24-48 hours to ferment.
  2. 2 Drain and squeeze out all excess liquid through a cloth.
  3. 3 Press the cassava mash into a flat, dense cake shape.
  4. 4 Heat a greased griddle or flat pan over medium heat.
  5. 5 Place cassava cake on griddle and cook 8-10 minutes per side until golden.
  6. 6 The bread should be firm, slightly chewy, with a tangy flavor.
  7. 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.