Cassava bread
Mix dry ingredients in a bowl Add water and mix well When mixture has achieved a doughy like consistency, roll into little balls Roll balls with the palm of your hands, and flatten slightly like s…
- Prep
- 10 min
- Cook
- 1 hr 3 min
- Total
- 1 hr 13 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Mix dry ingredients in a bowl
Mix dry ingredients in a bowl
Add water and mix well
Add water and mix well
When mixture has achieved a doughy
When mixture has achieved a doughy like consistency, roll into little balls
Roll balls with the palm of
Roll balls with the palm of your hands, and flatten slightly like s disk
In a plate, cover balls with
In a plate, cover balls with the rest of the farine to create a very course texture
Place on a hot heavy cast
Place on a hot heavy cast iron griddle pressing down to flatten with and roast on both sides until lightly brown
Remove and serve or add your
Remove and serve or add your special accompaniment
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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