Breads
Pain de Manioc (Cassava Bread)
Ingredients
- - 500 g (1 lb) cassava, peeled and finely grated
- - 1 tsp salt
- - 2 tbsp palm oil, plus extra for cooking
- - 1 tbsp grated coconut (optional)
Method
- Grate the cassava finely and squeeze firmly in a clean cloth to remove excess liquid.
- In a bowl, mix the grated cassava with salt, palm oil and coconut, if using.
- Divide the mixture into portions and press firmly into flat rounds about 1cm (1/2 inch) thick.
- Heat a lightly oiled frying pan or griddle over medium heat.
- Cook each flatbread for 5-6 minutes per side, pressing gently, until golden brown and cooked through.
- Serve warm on its own or alongside soups and stews.
Introduction: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both as a snack and an accompaniment to soups and stews, reflecting the central place of cassava in the national diet.
Cultural Background: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both as a snack and an accompaniment to soups and stews, reflecting the central place of cassava in the national diet.
Tips: Squeezing out as much liquid as possible from the grated cassava is essential for the bread to hold together while cooking.
Variations: A pinch of ground chilli can be added to the dough for a savoury, spiced version. Naturally vegan.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side until warmed through.
Nutrition: Per piece (approx.): 180 kcal, 1g protein, 34g carbohydrate, 5g fat, 2g fibre.
FAQs:
Q: Can this bread be baked instead of pan-cooked?
A: Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, for a drier, more bread-like result.
Q: Is this bread gluten-free?
A: Yes, cassava is naturally gluten-free, making this bread suitable for gluten-sensitive diets.