Dominica · Kalinago
Cassava Bread
A Taíno flatbread of grated cassava pressed dry and baked on a hot griddle.
- Preparación
- 60 min
- Cocción
- 20 min
- Total
- 80 min
- Para
- 6
- Dificultad
- Avanzado
- Tipo
- Antojo
Ingredientes
6 raciones
- Salt1 tsp
Preparación
- 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.
Consejos
- — Only sweet cassava should be used at home; bitter cassava requires traditional processing.
Nutrición
Valores por ración · Calculados
- calorías
- 198 kcal
- proteínas
- 1.6 g
- carbohidratos
- 48 g
- grasas
- 0.4 g
- fibra
- 2.2 g
- azúcares
- 2 g
- sodio
- 210 mg
El ingrediente detrás de esta receta
Cassava
Caribbean PantryThe oldest staple of the Caribbean, cultivated long before contact.
- Origen
- Indigenous to the Amazon and the Antilles
- Sabor
- Neutral, waxy, faintly sweet
- Calorías / 100 g
- 160 kcal
- Temporada
- Year-round
La historia de este ingrediente
Taíno communities processed bitter cassava into cassava bread thousands of years ago. That flatbread survives today in Dominica, Haiti and the Dominican Republic.
Más recetas con este ingrediente
Ecosistema culinario caribeño