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Cassava Flatbread (Kasav)

The Quirky Foodster Team

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Ingredients

  • 500 g (about 4 cups) bitter or sweet cassava, peeled and grated
  • 1/2 tsp salt
  • 2 tbsp grated coconut (optional)

Method

  1. Grate the cassava finely using a box grater or food processor.
  2. Wrap the grated cassava in cheesecloth and squeeze firmly to remove as much liquid as possible.
  3. If using bitter cassava, let the extracted liquid settle and discard the top layer, as it can contain natural toxins; only sweet cassava starch and pulp should be used, or use sweet cassava throughout for safety.
  4. Mix the dried cassava pulp with salt and grated coconut, if using.
  5. Heat a heavy, ungreased skillet or griddle over medium heat.
  6. Spread a thin, even layer of the cassava mixture across the skillet to form a round flatbread.
  7. Cook for 5-6 minutes until the underside is lightly browned and set, then carefully flip and cook the other side for 4-5 minutes.
  8. Remove and let cool slightly; the flatbread will crisp further as it cools.

Introduction: An unleavened flatbread made from grated cassava root, kasav traces its origins to the indigenous Taíno people of Hispaniola and remains a traditional accompaniment across rural Haiti, valued for its long shelf life and simple, earthy flavour.

Cultural Background: An unleavened flatbread made from grated cassava root, kasav traces its origins to the indigenous Taíno people of Hispaniola and remains a traditional accompaniment across rural Haiti, valued for its long shelf life and simple, earthy flavour.

Tips: Press the grated cassava as dry as possible before cooking; excess moisture prevents the flatbread from crisping properly.

Variations: A touch of sugar can be worked into the mixture for a slightly sweet version enjoyed as a snack.

Storage: Store in an airtight container at room temperature for up to 1 week, as its low moisture content gives it a long shelf life.

Reheating: Warm briefly in a dry skillet or toaster oven to restore crispness.

Nutrition: Approx. 160 kcal, 1 g protein, 1 g fat, 38 g carbohydrate, 2 g fibre per serving.

FAQs:

Q: Is cassava safe to eat raw or undercooked?

A: Bitter cassava varieties contain natural toxins that must be removed by grating, pressing and cooking thoroughly; sweet cassava is safer and simpler to prepare at home.

Q: What is kasav traditionally eaten with?

A: It is often eaten on its own as a snack, or alongside peanut butter, avocado, or savoury stews.

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