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Bread

To Make Cassava Bread

Cassava bread made by pressing cassava, drying, grinding, and baking on a hot iron plate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Cassava Bread

Ingredients

Directions

Prepare the root

  1. Strip the cassava root.

  2. Rasp the cassava root.

  3. Place the rasped cassava in a cone-shaped sack made of rushes.

  4. Suspend the sack from a staff across two upright posts.

  5. Hang a heavy vessel at the bottom of the sack to press the root and collect the juice.

Dry and sift

  1. Once the juice is removed, dry the remaining cassava in smoke.

  2. Sift the dried cassava.

  3. Moisten the cassava farina with water.

Bake on the plate

  1. Spread the mixture on a hot iron plate.

  2. Turn the cassava until both sides are reddish yellow, indicating it is baked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cassava root
Provides the starch that dries and sets into the bread's body when baked.
Water
Moistens the farina so it clumps and spreads into a cohesive layer.

The step that matters

Turning until both sides are reddish yellow. Heat on the iron plate dries and sets the starch while browning develops on the surface. Turning too little leaves the centre soft and underbaked, while overheating scorches the outside before the interior sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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