Cassava bread

Name: Cassava bread (Enyucado)
Cuisine: Venezuelan
Ingredients: 450 g/1 lb cassava, peeled and finely grated; 40 g/1½ oz/½ cup finely grated fresh coconut; 75 g/3 oz/½ cup finely grated queso blanco (soft white farmer’s cheese) or mozzarella; 75 g/3 oz/½ cup finely grated queso blanco (soft white farmer’s cheese) or mozzarella; 75 g/3 oz/½ cup finely grated queso blanco (soft white farmer’s cheese) or mozzarella; 150 g/5 oz/¾ cup sugar; 45 ml/3 tbsp melted butter, plus extra for greasing; 5 ml/1 tsp ground aniseed; 1.5 ml/¼ tsp salt

Enyucado

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is a moist, chewy, delicious cake, made at home all the time as a side dish - and often eaten warm from the oven. It is also sold on the streets as a snack. On the Caribbean coast, people love to mix sweet and savoury ingredients this way.

Ingredients

450 g/1 lb cassava, peeled and finely grated
40 g/1½

Americas
Venezuela
Colombia
Snack
Side dish
Vegetarian
Gluten-free
South America

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter a 15 x 20cm/6 x 8in baking tin (pan).
Place the cassava in a large bowl and mix in the coc