Breads
Galette de Manioc
The Quirky Foodster Team
Ingredients
- 500 g (1 lb) cassava root, peeled and finely grated
- 1/2 tsp salt
- 1 tbsp (15 ml) vegetable oil, plus more for cooking
- 2 tbsp water, if needed
Method
- Grate the peeled cassava finely, then wrap in a clean cloth and squeeze firmly to remove excess liquid.
- Mix the drained cassava with salt and oil, adding a little water only if the mixture feels too dry to hold together.
- Divide into portions and press each into a flat round about 1 cm (1/2 in) thick.
- Heat a lightly oiled non-stick skillet over medium heat.
- Cook each flatbread for 4-5 minutes per side, pressing gently, until golden brown and firm with a slightly crisp exterior.
- Serve warm alongside stews and sauces.
Introduction: With wheat historically scarce in Gabon, cassava has long filled the role of a bread substitute.
Cultural Background: With wheat historically scarce in Gabon, cassava has long filled the role of a bread substitute. This simple pan-cooked flatbread, made from grated or ground cassava, offers a mildly earthy, satisfying accompaniment to stews when a firmer, bread-like texture is wanted alongside foufou or bâton de manioc.
Tips: Squeezing out as much liquid as possible from the grated cassava is essential for the flatbread to hold together and cook through evenly.
Variations: A tablespoon of grated coconut can be mixed into the dough for a subtly sweet variation. Naturally vegetarian and vegan as written.
Storage: Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheating: Reheat in a dry skillet over medium heat for 1-2 minutes per side to re-crisp.
Nutrition: Approx. 180 kcal, 1 g protein, 4 g fat, 36 g carbohydrates per serving.
FAQs:
Q: Can I make this ahead?
A: Yes, the flatbreads reheat well in a dry skillet, though they are best enjoyed fresh and warm.
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