Hearty Cassava Bread
Cassava bread is mostly eaten on the African continent these days, however, it got its start in South America. You will find this bread is still being eaten in the rural areas of many South American countries and many Caribbean Islands. It is now making a comeback as authentic Jamaican food. As with most traditional Caribbean foods, the recipe varies from country to country. This bread can be a bit bland, and now days this West Indian food includes sugar, baking powder, milk, and lime juice.
Cassava (also called yucca) is originally from South America. It used to be the staple food for the Americas, but now it is the staple food for sub-Saharan Africa. It was imported to the Caribbean Islands and is now cultivated in every major tropical area around the world.
I've never had this bread, but I've prepared cassava for various stews I've cooked at home. Preparing this bread is a very time consuming process. I struggled with peeling the outer skin because it's tough like tree bark. This bread takes even more preparation time than a stew. When this bread is made from scratch, it takes a minimum of two days.
Cassava Bread
Ingredients
- Cassava
- Cooking Oil
Preparation
- Peel the cassava with a sharp knife.
- Grind the cassava. You can use a blender, but the pieces need to be very small.
- Remove the excess water from the cassava paste. You can place it in cheese cloth and wring it out.
- Cook bread on an open fire (ideal). You can also cook it on your stove.
- Heat a little cooking oil in a pan.
- Pour the cassava paste into the pan, and when it turns light brown, turn it over.
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