Cassava Bread

Name: Cassava Bread
Yield: 8
Cuisine: Sierra Leone
Ingredients: Fresh cassava, peeled and finely grated — 1 kg (2.2lb); Sugar — 100 g (1/2 cup); Vegetable oil or melted coconut oil — 100 ml (1/3 cup + 1 tbsp); Baking powder — 1 tsp; Salt — 1/2 tsp; Coconut milk — 120 ml (1/2 cup); Desiccated coconut (optional) — 50 g (1/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

Fresh cassava, peeled and finely grated — 1 kg (2.2lb)
Sugar — 100 g (1/2 cup)
Vegetable oil or melted coconut oil — 100 ml (1/3 cup + 1 tbsp)
Baking powder — 1 tsp
Salt — 1/2 tsp
Coconut milk — 120 ml (1/2 cup)
Desiccated coconut (optional) — 50 g (1/3 cup)

Method

Preheat the oven to 180C (350F) and grease a loaf tin.
Wrap the grated cassava in a muslin cloth and squeeze firmly to remove excess liquid.
In a bowl, combine the squeezed cassava with the sugar, oil, baking powder, salt, coconut milk and desiccated coconut, if using.
Mix thoroughly until well combined into a thick, moist batter.
Pour into the prepared loaf tin and smooth the top.
Bake for 35-40 minutes, until firm, golden at the edges and a skewer comes out clean.
Cool in the tin for 10 minutes before turning out.

Introduction: Cassava bread makes use of Sierra Leone's most important root crop, grated fresh cassava, to create a naturally gluten-free bread with a slightly chewy, moist texture.

Cultural Background: Cassava bread makes use of Sierra Leone's most important root crop, grated fresh cassava, to create a naturally gluten-free bread with a slightly chewy, moist texture. It has long been a practical staple in rural households where wheat flour was scarce or expensive, and it remains popular today for its distinctive flavour and texture.

Tips: Squeezing out as much liquid as possible from the grated cassava is essential for the bread to set properly. This bread has a naturally moist, dense crumb — it is not meant to be light and airy like wheat bread.

Variations: Add raisins or chopped roasted peanuts for texture. Use grated sweet potato in place of half the cassava for a different flavour. Naturally vegan when made with coconut oil instead of butter, as written.

Storage: Wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Warm slices in a low oven for a few minutes, or enjoy at room temperature.

Nutrition: Per serving: approx. 240 kcal, 2g protein, 42g carbohydrate, 8g fat

FAQs:

Q: Can I use pre-grated frozen cassava?

A: Yes — thaw fully and squeeze out excess liquid the same way as with fresh cassava.

Q: Is this bread naturally gluten-free?

A: Yes, cassava is naturally gluten-free, making this a good option for those avoiding wheat.