Cassava Bread

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  1. Peel, wash and grate cassava.
  2. Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel.
  3. Leave in lumps and allow to dry slightly in open air.
  4. Pound, sift, and add salt.
  5. Heat a griddle and a metal hoop of the size of cake required.
  6. Put cassava meal to a depth of about ⅛ - ¼ inch in the hoop.
  7. Cook until set, using moderate heat.
  8. Remove the hoop, level the surface and press firmly.
  9. Turn onto the other side and cook.
  10. When cooked through, remove the cake and allow to dry until crisp.