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Cassava bread
Cassava bread is grated cassava from which you squeeze out all the extra moisture and then press into a hot skillet. Remarkably, it holds together as if it had egg or something in it, and then you can turn it over. Also, as it cooks, it smells like fariña... because that's basically also how you make fariña, only instead of cooking it all mashed together, you cook it slowly, slowly, slowly, turning it and turning it, so it gets all dry and crumbly.
I made cassava bread the other day and documented the process.
First, peel the cassava. I love how white it is on the inside--like coconut.
Then grate it.
Then squeeze all the moisture out. I'm remembering the tipiti, the special woven device they have to do this in the Amazon, as shown in the video I saw about making fariña.
(The photo shows after I've squeezed it.)
Then break it apart with a fork or spoon and fluff it up:
At this point you could then make it into fariña! But I was making cassava bread. So I pressed it into a skillet... (this photo shows after I'd done one side--I could have done it a little longer and gotten it a little more toasty-tasty)
Here are some more cooked pieces:
It was tasty! I did it just plain, nothing but cassava, but people in Youtube videos will offer you recipes with flavorings both sweet and savory.
In other news, the healing angel came to visit and brought us a bottle of kvass (because she now lives in a town with a large Russian and Ukrainian population). It was wonderful! It tasted like Boston Brown Bread, that yummy bread the comes in a can** [and for those of you who have never had the pleasure of eating Boston Brown Bread, it is very dark and molasses-y and moist]--ONLY YOU DRINK IT. It is actually essentially a fermented black-bread drink, so it's not surprising that it tasted like Boston Brown Bread. It can be very marginally alcoholic, but the bottle the healing angel brought us was billed as nonalcoholic, so.
**Actually it doesn't have to come in a can. You can make it! But I love the idea of getting bread out of a can, it seems so retro-futuristic.
I made cassava bread the other day and documented the process.
First, peel the cassava. I love how white it is on the inside--like coconut.
Then grate it.
Then squeeze all the moisture out. I'm remembering the tipiti, the special woven device they have to do this in the Amazon, as shown in the video I saw about making fariña.
(The photo shows after I've squeezed it.)
Then break it apart with a fork or spoon and fluff it up:
At this point you could then make it into fariña! But I was making cassava bread. So I pressed it into a skillet... (this photo shows after I'd done one side--I could have done it a little longer and gotten it a little more toasty-tasty)
Here are some more cooked pieces:
It was tasty! I did it just plain, nothing but cassava, but people in Youtube videos will offer you recipes with flavorings both sweet and savory.
In other news, the healing angel came to visit and brought us a bottle of kvass (because she now lives in a town with a large Russian and Ukrainian population). It was wonderful! It tasted like Boston Brown Bread, that yummy bread the comes in a can** [and for those of you who have never had the pleasure of eating Boston Brown Bread, it is very dark and molasses-y and moist]--ONLY YOU DRINK IT. It is actually essentially a fermented black-bread drink, so it's not surprising that it tasted like Boston Brown Bread. It can be very marginally alcoholic, but the bottle the healing angel brought us was billed as nonalcoholic, so.
**Actually it doesn't have to come in a can. You can make it! But I love the idea of getting bread out of a can, it seems so retro-futuristic.