Guinean Style Cassava Bread

Ingredients

In the Guinean adaptation of Pan de yuca, the traditional Ecuadorian dish, the recipe incorporates local Guinean spices and flavors to give it an authentic taste. The original dish uses cheese as one of the main ingredients, but in the Guinean version, the cheese is replaced with local spices to cater to the Guinean palate. Additionally, the cooking technique and presentation may vary to align with Guinean culinary traditions. We alse have the original recipe for Pan de yuca, so you can check it out.

• 2 cups (250g) cassava flour 2 cups (250g) cassava flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground garlic 1 teaspoon ground garlic
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking sheet.
2. 2.
   In a large mixing bowl, combine the cassava flour, baking powder, salt, black pepper, ginger, garlic, and chili powder.
3. 3.
   Gradually add water to the dry ingredients and mix well until a dough forms.
4. 4.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Divide the dough into small portions and shape them into round balls.
6. 6.
   Place the balls on the greased baking sheet and flatten them slightly.
7. 7.
   Brush the tops of the bread with vegetable oil.
8. 8.
   Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cassava flour — Ensure that the cassava flour is finely ground for a smoother texture in the bread.

Tips & Tricks

• For a spicier version, increase the amount of chili powder according to your preference.
• Serve the Guinean Style Cassava Bread warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain freshness.

Serving advice

Serve the Guinean Style Cassava Bread as a side dish with stews, soups, or grilled meats. It can also be enjoyed on its own as a snack.

Presentation advice

Arrange the Guinean Style Cassava Bread on a platter and garnish with fresh herbs or sprinkle with additional spices for an appealing presentation.