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.

Pain De Manioc (cassava Bread)

Ingredients

  • 2 lbs (about 1 kg) cassava, peeled and grated
  • 1/2 cup water
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Place the grated cassava in a clean kitchen towel and squeeze out the excess moisture.
  3. In a large bowl, mix the squeezed cassava with water and salt until well combined.
  4. Transfer the cassava mixture to a greased loaf pan and smooth the top with a spatula.
  5. Bake in the preheated oven for 1 hour, or until the top is golden brown and the bread is firm to the touch.
  6. 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