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Antiguan Cassava Bread
A dense, slightly sweet, and rustic flatbread made from grated cassava. This traditional bread is a staple, often enjoyed on its own or as an accompaniment to savory dishes. It's a testament to the island's agricultural heritage.
ð§ ææ
- 6 cups Cassava(peeled and grated)
- 2 tsp Salt
- Water(for squeezing)
- Oil (for cooking)(as needed)
ðšâð³ äœãæ¹
- 1
Peel and grate the cassava. Place the grated cassava in a clean cloth and squeeze out as much liquid as possible. This step is crucial to remove toxic compounds and achieve the right texture.
- 2
Rub the squeezed cassava between your hands to break it down into fine crumbs. Spread the crumbs thinly on a baking sheet or a clean surface.
- 3
Allow the cassava crumbs to dry in the sun or a very low oven for at least 3 hours, or until completely dry and hard. This process transforms it into cassava flour.
- 4
Once dried, mix the cassava flour with salt.
- 5
Heat a lightly oiled skillet or griddle over low heat. Form the cassava mixture into round cakes, about 1/2 inch thick. You can use a springform pan with the bottom removed as a mold.
- 6
Place the cassava cakes in the heated skillet. Cook for approximately 5 minutes on each side, or until golden brown and cooked through. The fire must be kept very low to prevent burning.
- 7
Remove from skillet and let cool. The bread will be dry and crisp, similar to a cracker.
ð¡ ããã®ã³ã
- âEnsure all the liquid is squeezed out of the grated cassava. This is critical for safety and texture.
- âDrying the cassava thoroughly is key to creating the flour-like consistency.
- âCook on very low heat to ensure the bread cooks through without burning.
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- Add a pinch of sugar to the cassava flour for a slightly sweeter bread.
- Some recipes incorporate shredded coconut into the dough before cooking.
- Serve with butter, cheese, or alongside stews and soups.