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Liberian Cassava Bread

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20 minutes
Prep
40 minutes
Cook

Ingredients

  • 1 kg (2.2 lb) fresh cassava root, peeled and finely grated
  • 1 tsp salt
  • 2 tbsp vegetable oil, plus more for greasing

Method

  1. Place the grated cassava in a cheesecloth or clean towel and squeeze firmly to remove as much liquid as possible.
  2. Transfer the pressed cassava to a bowl and mix in the salt and oil until evenly combined.
  3. Heat a lightly greased griddle or heavy skillet over medium-low heat.
  4. Press a portion of the cassava mixture into a thin, even round about 15cm (6 in) wide directly on the griddle.
  5. Cook for 8-10 minutes per side, pressing gently, until firm, lightly browned, and cooked through.
  6. Repeat with the remaining mixture and serve warm.

Introduction: Cassava bread is a dense, slightly chewy flatbread made from grated fresh cassava pressed and baked or griddle-cooked until firm.

Cultural Background: Cassava bread is a dense, slightly chewy flatbread made from grated fresh cassava pressed and baked or griddle-cooked until firm. Rooted in Liberia's reliance on cassava as a staple crop, it's a practical, naturally gluten-free bread traditionally cooked over an open fire or griddle and eaten alongside stews or on its own with butter.

Tips: Squeeze out as much liquid as possible from the grated cassava — this is essential for the bread to hold together and cook through evenly. Keep the heat medium-low so the bread cooks through without burning the outside.

Variations: Add a tablespoon of grated coconut to the mixture for a subtly sweet, textured version. Finish in a 180°C (350°F) oven for 10 minutes if the centers need extra cooking after griddling.

Storage: Wrap and store at room temperature for up to 1 day, or refrigerate for up to 4 days.

Reheating: Reheat on a dry skillet over medium heat for 1-2 minutes per side until warmed through.

FAQs:

Q: Is this bread very dense?

A: Yes, it has a firm, slightly chewy texture unlike wheat-based bread.

Q: Can I use cassava flour instead of fresh cassava?

A: Fresh grated cassava gives the traditional texture; cassava flour will need added liquid and produce a different result.

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