Difference between revisions of "Cassava Bread"
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* [[Salt]] to taste | * [[Salt]] to taste | ||
| − | == | + | == Procedures == |
# Peel, wash and grate [[cassava]]. | # Peel, wash and grate [[cassava]]. | ||
# Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. | # Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. | ||
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[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
| − | [[Category:Honduran | + | [[Category:Honduran cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
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Latest revision as of 20:04, 13 July 2012
Ingredients
Procedures
- Peel, wash and grate cassava.
- Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel.
- Leave in lumps and allow to dry slightly in open air.
- Pound, sift, and add salt.
- Heat a griddle and a metal hoop of the size of cake required.
- Put cassava meal to a depth of about ⅛ - ¼ inch in the hoop.
- Cook until set, using moderate heat.
- Remove the hoop, level the surface and press firmly.
- Turn onto the other side and cook.
- When cooked through, remove the cake and allow to dry until crisp.
