COPPERCassava bread recipe
A dense sweet Liberian bake in which grated cassava replaces most of the flour and is spiced with nutmeg and cinnamon.
Ingredients
- 500 g grated cassava
- 300 g sugar
- 200 g butter
- 4 eggs
- 150 g flour
- 250 ml coconut milk
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 pinch salt
How to make Cassava bread
- Peel and finely grate 500 g of cassava, then press it in a cloth to drain the water; traditionally the bag is left in the sun under a stone for three to four hours.
- Cream 200 g of butter with 300 g of sugar until pale.
- Beat in 4 eggs one at a time.
- Fold in the drained cassava, 150 g of flour, 2 teaspoons of baking powder, 1 teaspoon of nutmeg, 1 teaspoon of cinnamon and a pinch of salt.
- Loosen the batter with 250 ml of coconut milk until it drops thickly from the spoon.
- Pour into a greased tin and bake at 180 °C for 45 to 60 minutes, until a skewer comes out clean and the top is dark gold.
- Cool in the tin, then cut into squares; the crumb firms up as it cools.
What is Cassava bread?
Cassava bread is a traditional dish from Liberia, baked in the oven, and takes about 2 hours and 30 minutes from start to finish. It is built around grated cassava, coconut milk and butter. The recipe below uses 10 ingredients and is written out step by step.
How long does Cassava bread take?
At 150 minutes it is slower than 61% of the 586 dishes in Copper's atlas. Copper's atlas has 2 dishes built on grated cassava. The method runs to 7 steps, the longest being 60 minutes.
Any tips for making Cassava bread?
Press the grated cassava in a cloth to drain its water before folding it in, and cool the bake in the tin so the crumb firms up.
How Cassava bread compares
Grated cassava appears in no other dish in the atlas.
Copper documents Liberia alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.