Cassava bread is a traditional Caribbean flatbread that transforms the humble cassava root into a deliciously nutty, slightly sweet bread with a wonderfully chewy texture. This ancient recipe has been passed down through generations, offering a naturally gluten-free alternative that’s both nutritious and satisfying. Made primarily from freshly grated cassava, this bread requires minimal ingredients but delivers maximum flavor. The process involves extracting the starch from raw cassava, creating a dough that bakes into golden, flexible rounds perfect for wrapping around your favorite fillings or enjoying on their own. This recipe yields 8 medium-sized flatbreads, perfect for sharing with family and friends.
What Makes Cassava Bread Special
Cassava bread stands out from other flatbreads due to its unique preparation method and distinctive taste. The cassava root, also known as yuca or manioc, contains natural starches that bind together when heated, creating a bread that’s both sturdy and pliable. Unlike wheat-based breads, cassava bread has a subtle earthiness with hints of nuttiness that pairs beautifully with both sweet and savory toppings. The texture is slightly denser than regular bread but maintains a pleasant chewiness that makes it incredibly satisfying.
Ingredients You’ll Need
For this traditional cassava bread recipe, you’ll need:
- 2 pounds fresh cassava root, peeled
- 1 teaspoon salt
- 2 tablespoons coconut oil or vegetable oil
- 1 tablespoon sugar (optional, for slight sweetness)
- Water as needed
The key to exceptional cassava bread lies in using fresh cassava root rather than frozen or pre-processed alternatives. Fresh cassava provides the best texture and flavor, ensuring your bread has the authentic taste and consistency that makes this recipe so beloved.
Preparing the Cassava
Start by thoroughly washing and peeling the cassava root, removing all the brown outer skin and any dark spots. Cut the cassava into manageable chunks, roughly 3-4 inches long. Using a fine grater or food processor, grate the cassava until you have fine, almost powder-like shreds. This step is crucial as the fineness of the grated cassava directly impacts the final texture of your bread.
Once grated, place all the cassava shreds into a clean kitchen towel or cheesecloth. Gather the corners of the cloth and twist tightly to create a pouch. Over a large bowl, squeeze the cassava bundle firmly, twisting and pressing to extract as much liquid as possible. This liquid contains natural starches and some toxins that need to be removed, so continue squeezing until very little liquid comes out.
Creating the Dough
Transfer the squeezed cassava to a mixing bowl and add the salt, oil, and sugar if using. Mix everything together with your hands, working the ingredients evenly throughout the cassava. The mixture should hold together when pressed but not be overly wet. If the mixture seems too dry and won’t bind, add water one tablespoon at a time until it reaches the right consistency.
The dough should feel slightly moist but not sticky, similar to wet sand that holds its shape when compressed. Take time with this step, as properly mixed dough ensures even cooking and the best possible texture in your finished bread.
Shaping and Cooking
Heat a large, heavy skillet or griddle over medium heat. While it’s heating, divide your cassava mixture into 8 equal portions. Working with one portion at a time, place it on a flat surface and use your palms to press and shape it into a round, flat disc about 6 inches in diameter and roughly 1/4 inch thick.
Place the shaped cassava bread onto the hot, dry skillet. Cook for 4-5 minutes on the first side, until the bottom is golden brown and set. Carefully flip the bread using a spatula and cook for another 3-4 minutes on the second side. The bread is done when both sides are golden brown and the center feels firm when gently pressed.
Serving and Storage
Fresh cassava bread is best enjoyed warm, straight from the skillet. The bread has a wonderful flexibility when warm, making it perfect for rolling around fillings like seasoned meats, vegetables, or cheese. You can also tear it into pieces and use it for dipping into soups or stews.
If you have leftovers, store the cooled bread in an airtight container for up to 3 days. To refresh stored bread, warm it briefly in a dry skillet or microwave for 15-20 seconds. The bread will regain much of its original texture and flavor.
Tips for Success
The most important factor in making excellent cassava bread is thoroughly removing moisture from the grated cassava. Don’t rush this step, as excess moisture will prevent the bread from holding together properly. Additionally, maintain medium heat while cooking to ensure the bread cooks through evenly without burning the outside.
Fresh cassava can sometimes be bitter, so taste a small piece of the raw grated cassava before proceeding. If it tastes bitter, rinse the grated cassava with cold water before squeezing out the liquid. This simple step removes any residual bitterness and ensures your bread has a clean, pleasant flavor that showcases the natural nuttiness of the cassava root.
