Dominican (Commonwealth) Cassava Farine Bread

Ingredients

• 3 cups grated bitter cassava, well-drained and processed into farine (or 3 cups store-bought farine)
• 1/2 tsp salt
• 2 tbsp grated coconut (optional)
• Water, as needed

Instructions

1. 1If starting from fresh cassava, grate the peeled root finely, then wrap in cloth and press firmly to squeeze out all the toxic liquid, a critical traditional safety step.
2. 2Dry the pressed cassava pulp by sifting and lightly toasting it in a dry, wide pan over low heat, stirring constantly until it becomes coarse, dry farine granules.
3. 3Season the farine lightly with salt and mix in grated coconut if using.
4. 4Heat a large flat griddle (traditionally a baking iron) over medium heat.
5. 5Sprinkle a layer of the farine evenly across the hot griddle, pressing it down into a thin, even round.
6. 6Toast the farine round, pressing occasionally with a flat spatula, until it becomes dry, lightly toasted, and holds together, about 8-10 minutes per side.
7. 7Flip carefully and toast the other side until evenly dried and slightly crisp at the edges.
8. 8Cool completely on a rack before breaking into pieces; store in an airtight container, as this bread keeps well and is traditionally eaten with stews or soaked in liquid.

Comments

Loading comments…