Sweet Cassava Bread

Preparation info

  • Makes


    • Difficulty


Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ½ lb. finely grated cassava
  • 1 teaspoon salt
  • ¼ lb.


Mix the cassava and salt. Place in a damp kitchen towel or cloth, and wring out all the liquid. (The liquid can be used to make cassareep.) Spread half the cassava meal in the bottom of a small iron or other heavy pan and pat down firmly. Cover with the coconut and the brown sugar. Add the rest of the cassava and pat down lightly. Bake in a