Mélange Travel & Lifestyle Magazine October 2016 - Page 186

Cassava Bread | Mélange Travel & Lifestyle Magazine

Recipe submitted by The Kalinago Territory

© www.kalinagobaranaaute.com

METHOD
INGREDIENTS
15 lbs cassava - sweet variety
1 tbs salt
2 cups water
4 leaves cinnamon or bay leaf

Peel, wash and grate the cassava in a large bowl. Add water and stir.
Squeeze out water using a clean towel.
Place pulp in towel and wring tight, then sit in bowl using a hibichet
(Kalinago shifter).
Add salt and cinnamon and mix.
Heat frying pan or griddle over open fire. Spread 2 cups of mixture
evenly in hot griddle, compact edge with spatula.
Allow to bake for 10 minutes then press firmly with flat object (using
bottom of a large enamel cup is very practical).
Leave to settle for 2 minuites then flip over. Bake till golden brown.
Use a dry towel to clean pan and continue the process.
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