Dominica · Kalinago
Cassava Bread
A Taíno flatbread of grated cassava pressed dry and baked on a hot griddle.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Serves
- 6
- Difficulty
- Advanced
- Course
- Snack
Ingredients
6 servings
- Salt1 tsp
Preparation
- 1
Grate the cassava finely and press out all liquid in a cloth or matapi.
- 2
Sieve the dried pulp into a light flour.
- 3
Spread on a hot griddle in an even round and cook until it sets and lifts.
- 4
Flip and dry the second side until crisp at the edges.
Tips
- — Only sweet cassava should be used at home; bitter cassava requires traditional processing.
Nutrition
Nutrition per serving · Calculated
- calories
- 198 kcal
- protein
- 1.6 g
- carbs
- 48 g
- fat
- 0.4 g
- fiber
- 2.2 g
- sugars
- 2 g
- sodium
- 210 mg
The ingredient behind this recipe
Cassava
Caribbean PantryThe oldest staple of the Caribbean, cultivated long before contact.
- Origin
- Indigenous to the Amazon and the Antilles
- Flavour
- Neutral, waxy, faintly sweet
- Calories / 100g
- 160 kcal
- Seasonality
- Year-round
The story behind this ingredient
Taíno communities processed bitter cassava into cassava bread thousands of years ago. That flatbread survives today in Dominica, Haiti and the Dominican Republic.
More recipes with this ingredient
Caribbean Culinary Ecosystem