Difference between revisions of "Cassava Bread"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Honduran ([^cC])(.*)\]\]" to "Category:Honduran cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
||
| Line 17: | Line 17: | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Honduran cuisine]] | [[Category:Honduran cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
Revision as of 18:08, 10 May 2012
Ingredients
Directions
- 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.
