Gato Manioc

Name: Gato Manioc
Yield: 6
Cuisine: Seychelles
Ingredients: Cassava, peeled and finely grated — 800 g (1.75 lb); Grated coconut — 300 g (3 cups); Sugar — 200 g (1 cup); Coconut milk — 400 ml (14 oz); Eggs — 2; Vanilla extract — 1 tsp; Ground nutmeg — 1/4 tsp; Salt — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

Cassava, peeled and finely grated — 800 g (1.75 lb)
Grated coconut — 300 g (3 cups)
Sugar — 200 g (1 cup)
Coconut milk — 400 ml (14 oz)
Eggs — 2
Vanilla extract — 1 tsp
Ground nutmeg — 1/4 tsp
Salt — 1/2 tsp

Method

Preheat the oven to 175°C (350°F) and grease a baking dish.
Combine the grated cassava, grated coconut and sugar in a large bowl.
In a separate bowl, beat the coconut milk, eggs, vanilla, nutmeg and salt.
Combine the wet and dry ingredients, mixing until well combined.
Pour the batter into the prepared baking dish, smoothing the top.
Bake for 60-70 minutes until golden and set, with a slight firmness to the touch.
Cool for at least 20 minutes before slicing and serving.

Introduction: A dense, sweet cassava cake, traditionally prepared for celebrations across the Seychelles.

Cultural Background: Gato manioc, a moist cake made from grated cassava, coconut and sugar, is a cherished Seychellois treat for celebrations and special family gatherings, its dense, satisfying texture beloved across generations.

Tips: Grate the cassava finely for the best texture in the finished cake. Cover loosely with foil if the top browns too quickly before the centre sets.

Variations: Add a handful of raisins for extra sweetness and texture; some households add a little grated ginger for warmth.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual slices in the microwave for 30-40 seconds, or warm the whole dish in a low oven.

Nutrition: Approx. 310 kcal, 4 g protein, 42 g carbohydrate, 15 g fat per serving.

FAQs:

Q: Where can I find fresh cassava?

A: African, Caribbean and Latin American grocers commonly stock fresh cassava root, sometimes labelled yuca.

Q: Is gato manioc served warm or cold?

A: It can be enjoyed either way, though many prefer it slightly warm with the coconut flavour most fragrant.