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Pão Guineense com Manteiga de Caju (Bissau Bread Rolls with Cashew Butter)

The Quirky Foodster Team

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Ingredients

  • 300 g (2 1/2 cups) bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 1 tsp (1 tsp) sugar
  • 1 tsp (1 tsp) salt
  • 180 ml (3/4 cup) warm water
  • 2 tbsp (2 tbsp) olive oil
  • 150 g (1 cup) roasted cashews
  • 1 tbsp (1 tbsp) honey
  • 1 tbsp (1 tbsp) neutral oil
  • Pinch of salt (for the butter)

Method

  1. Mix flour, yeast, sugar and salt; stir in the warm water and olive oil to form a dough.
  2. Knead for 8 minutes until smooth, then rest covered for 1 hour until doubled.
  3. Divide into 8 balls, place on a tray, cover, and rest for 30 minutes.
  4. Bake at 220°C (425°F) for 15-18 minutes until golden and hollow-sounding when tapped.
  5. Meanwhile, blend the cashews, honey, oil and a pinch of salt into a smooth butter.
  6. Slice the warm rolls and spread generously with cashew butter.

Introduction: Small Portuguese-style bread rolls are a legacy of colonial-era baking still found fresh each morning at bakeries in Bissau.

Cultural Background: Small Portuguese-style bread rolls are a legacy of colonial-era baking still found fresh each morning at bakeries in Bissau. Paired with cashew butter made from the nation's most famous export crop, they reflect the fusion of Portuguese bread culture with Guinea-Bissau's own agricultural pride.

Tips: A warm, draft-free spot speeds up proofing; the dough is ready when a poked finger leaves a slow-springing dent.

Variations: Add a spoon of cashew apple jam alongside the butter for extra sweetness. Already vegetarian; substitute honey with agave syrup for a vegan cashew butter.

Storage: Store rolls in a paper bag for up to 2 days; keep cashew butter refrigerated for up to 3 weeks.

Reheating: Warm rolls in a 160°C (320°F) oven for 5 minutes to refresh the crust.

Nutrition: Approx. 310 kcal, 8g protein, 15g fat, 36g carbohydrate per serving.

FAQs:

Q: Can I make the cashew butter smoother?

A: Blend longer and add an extra teaspoon of oil.

Q: Can this be made without a food processor?

A: A mortar and pestle works but takes considerably longer.

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