Cassava has long been associated with the first set of people that came to Guyana – the Amerindians. They used cassava for their day to day living making it into beverages and food. One of the delicious food they make is called cassava bread; this bread has been passed down from generation to generation. Further, it has spread among Guyanese of all culture and race. They enjoy buying it but some find even greater pleasure in making it. This article will show you how to make cassava bread but first what is cassava bread?
What Is Cassava Bread?
Cassava Bread is sometimes called Cassava Flat Bread or Cassava Cracker depending on the island in the Caribbean. Cassava is also called manioc or yuca, which differs from yucca, which is a type of flowering plant. Cassava was thought to first originate from South-American forests where indigenous people are still using it as a staple food source. Later on, it was also discovered that it originated in Africa, Asia and other tropical countries or islands. Cassava or Manioc or Yuca is very rich in starch and is compared to yam, plantains, potato etc.
Nutritional Facts Of Cassava Bread
Cassava in general has many health benefits. Such as:
- It has twice the amount of calories when compared to potatoes. It is very low in fats and protein but also has more protein than yam, potato and plantains.
- Cassava is also free of gluten and is said to have a potential role in bone mass building by promoting osteotrophic activity in the bones.
- “It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.”
- Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
- It is one of the chief sources of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.
What Does Cassava Bread Taste Like?
Cassava Bread has a nutty taste and a somewhat chewy texture. In Guyana and throughout the Caribbean, it is consumed as a snack, at breakfast time or suppertime. The most favorite way to enjoy cassava bread is with peanut butter. Many also enjoy it with avocado, butter or spreadable cheese or any other way they choose. In islands such as Haiti, on the north side of the island, grated manioc is mixed with coconut, which in turns creates Coconut Cassava Bread. The texture is the same, but you get a mix of the nutty flavor and coconut flavor. One of the best ways to enjoy cassava bread is with hot coffee, a favorite of many. Others also prefer it with a glass of fruit juice.
Did You Know? The bread is made from the processed cassava flour of the bitter cassava root. Water holding starch and other properties are removed which results in a coarse flour.
Making Cassava Bread Guyanese Style
Cassava grows all year long in Guyana and is about the easiest crop to cultivate. Once the cassava root is harvested, it must be peeled; it reveals it’s white under skin, similar to that of a potato but much larger. After washing the peeled cassava, it is grated. The cassava at this point looks like white cheese. After the cassava is grated, it is placed into the long, thin structure called the Matapee or a woven sieve which is made from woven reeds or vines and used as a strainer. The Matapee is then wringed so that it drains out the juices of the grated Cassava. The Wapisiano natives of the Kanuku Mountains along the upper Rupununi River in Guyana manufacture two alcoholic beverages called Parikari and Sarawi from this juice. The fully fermented Parikari is consumed all day by the adults and the weakly fermented form is relished by the children. The now fully squeezed and dried grated cassava looks like flour but is an off-white color. It is cooked by pouring a large scoop into a circular platform or tray over a fire. The cassava should be flipped over to allow the other side to cook. The cassava at this point should not have any loose pieces and is strong and sturdy. After cooking, the cassava is hung out to dry in the sun. The cassava bread making is now complete. The taste of this bread is quite bland but can be enhanced by adding flavoring. Pepper pot may be preferred eaten with cassava bread. A meal of pepper pot and cassava bread can be enjoyed in the very remote areas of Guyana jungle and are made with only the native ingredients.
A Simpler Way To Make Cassava Bread
To make cassava bread, the cassava is grated, all the toxic juice squeezed out, then dried into a flour, and sifted. The flour is spread over a hot griddle to form a large round circle, then flattened and lightly pressed together with a tool that looks like a trowel. It’s flipped to cook the other side, then removed from the griddle, and cut into smaller pieces. You can buy it already made in stores. Popular brands include La Estrella, Goya and Caridom.
Ingredients:
- 1-pound cassava (yuca root)
- Salt to taste
Method:
- Wash and peel the yuca (cassava).
- Using a grater, grate the yuca using the finest section.
- Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
- Add salt to the yuca mixture and stir it in well. Break up any lumps.
- Divide grated yuca into equal parts and set aside. Depending on how big you want your casabe to be; perhaps 4 to 10 equal divisions.
- Heat a frying pan (a cast-iron skillet works well). Do not add any oil.
- When the pan is hot, place a quantity of grated yuca in the middle of the pan.
- Spread it out with a spatula, or back of a spoon, into a thin circular cake.
- Cook until bottom is golden, then flip and cook the other side until golden.
- You may serve casabe warm or allow it to cool for storage. Cooled casabe is hard like a cracker.
Tip: Cassava bread will store a long time; insects aren’t interested in it. Store in a tightly-sealed container so that it won’t go stale from moisture and air. Cassava bread is also called casabe.
Watch This: An Introduction to Cassava (Guyana)
Cassava Bread In Guyana
This bread is sold in Stabroek Market or persons may pass with baskets on their head selling it. It is mostly made in the interior of Guyana by the indigenous people. This food culture has spread throughout Guyana and many people enjoy making this delicious bread and eating it with their family. You can enjoy it too!
Article References:
- http://www.indigenous-rainforest-keepers.com/make-your-own-cassava-bread.html
- https://www.cooksinfo.com/casabe-bread
- https://www.caribbeangreenliving.com/what-is-cassava-bread/
- https://www.thespruceeats.com/cassava-yuca-bread-recipe-2137741
- https://guyaneseonline.files.wordpress.com/2012/06/cassava-dishes.pdf
- Main Image “Auntie Madeline baking cassava”, http://fgcuguyana.blogspot.com/2013/03/normal-0-false-false-false-en-us-x-none_16.html
