Turks and Caicos Island Baked Cassava Bread

Ingredients

In this adaptation of the original Colombian Pan de bono, we have replaced some of the ingredients to reflect the flavors and ingredients commonly found in the cuisine of the Turks and Caicos Islands. Instead of using cheese, we have incorporated coconut milk to infuse the bread with a tropical taste. Additionally, we have added a touch of nutmeg to enhance the flavor profile and create a unique twist on the traditional recipe. We alse have the original recipe for Pan de bono, so you can check it out.

• 2 cups (300g) grated cassava 2 cups (300g) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the grated cassava, coconut milk, all-purpose flour, sugar, salt, ground nutmeg, melted butter, and beaten egg. Mix well until all the ingredients are fully incorporated.
3. 3.
   Take small portions of the dough and shape them into small rolls, about the size of a golf ball. Place the rolls onto the prepared baking sheet, leaving some space between each roll.
4. 4.
   Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through.
5. 5.
   Remove from the oven and let the cassava bread cool slightly before serving.

Treat your ingredients with care...

• Cassava — Make sure to grate the cassava finely to ensure a smooth texture in the bread.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Nutmeg — Freshly grated nutmeg will provide the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• If you prefer a sweeter bread, you can increase the amount of sugar in the recipe.
• Serve the cassava bread warm with a spread of butter or jam for an extra touch of indulgence.
• This bread is best enjoyed fresh on the day it is baked, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Turks and Caicos Island Baked Cassava Bread as a side dish with your favorite Caribbean-inspired meals. It pairs well with seafood dishes, such as grilled fish or shrimp, and complements tropical flavors like pineapple and mango.

Presentation advice

Arrange the golden brown cassava bread rolls on a platter, garnished with fresh herbs or tropical fruits for an eye-catching presentation. Serve them warm to enhance the aroma and appeal.