Cassava Bread is a traditional Sierra Leonean recipe for a classic flatbread made from grated cassava that's compacted and fried. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Cassava Bread.
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Not really bread, but more of a pancake/biscuit, cassava bread is a Sierra Leonian staple that's also a classic example of street food. It's made quite simply with grated fresh or frozen cassava.
Ingredients:
2 kg frozen cassava, thawed (or freshly-grated cassava)
1 1/4 tsp sea salt
Method:
Grate the cassava then wrap the grated cassava in a clean towel and wring to squeeze out all the excess water.
Transfer the squeezed grated cassava into a clean bowl as you squeeze the next batch.
When all the cassava has been squeeze, add salt to taste (about 1 1/4 tsp).
line the baking tray with baking paper, then using a round pastry cutter, press the cassava firmly inside to form the bread.
Once you have used all your cassava and you have a number of rounds about 1cm (1/2 in thick), transfer to an oven pre-heated to 200C (180C fan/400F) and bake for 6 minutes. After this time, remove from the oven, carefully flip the rounds over, return to the oven and bake for a further 4 minutes.
Allow to cool on the baking tray for 10 minutes then transfer to a wire rack and allow to cool completely before serving or storing.
