Pain De Manioc (cassava Bread)
Pain de manioc, or Cassava Bread, is a traditional dish from French Guiana that is made from cassava, also known as yuca or manioc. This gluten-free bread is a staple in the region and is often enjoyed with savory or sweet toppings.
Ingredients
- 2 lbs (about 1 kg) cassava, peeled and grated
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the grated cassava in a clean kitchen towel and squeeze out the excess moisture.
- In a large bowl, mix the squeezed cassava with water and salt until well combined.
- Transfer the cassava mixture to a greased loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and the bread is firm to the touch.
- Remove from the oven and let it cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 35g
- Protein
- 2g
- Fat
- 0g
Supplies
Loaf pan Oven mitts
Tools
Oven Mixing bowl Spatula
Serving suggestions
Serve the cassava bread with butter and honey for a delicious breakfast or snack.
Tips & tricks
Be sure to squeeze out the excess moisture from the grated cassava to ensure a firm and crispy bread texture.
Cost
$5