Make Indigenous Lokono-style Cassava Bread (stove-top, step-by-step guide) Cassava bread is seen as an important part of indigenous peoples' traditional diet. It is said to keep away 'new-world' diseases like diabetes, heart diseases, high blood pressure and obesity. Cassava, also known as manioc or yuca in the Americas, is widely used all over the world as a staple. It is one of the food crops developed by Indigenous Agriculturists.
Fresh fish or meat served with Cassava bread is a substantial rain forest meal. Part of this typical meal is fresh hot pepper. Fish or meat is sourced locally. Barbecut meat (a Lokono word from which Barbecue is derived) is commonly served with cassava bread. Animals are becoming scarcer, so fish is now much more on the menu. Drinks that are consumed can be made from cassava too. Traditional Cassava Bread of Indigenous People Traditional Cassava bread of indigenous people should not be confused with western-style bread made from cassava flour. Following the recipe of indigenous peoples of South America, no salt, sugar, oil, butter, baking powder or yeast is added. When dried properly the bread can last for days, weeks or even months. The bread is used as a basic staple. Its plain taste can be delightfully flavoured and enhanced by eating with dishes of other flavours. The bread is a filler because it swells with the addition of digestive juices. To be enjoyed, it has to be properly dried to a biscuit type dryness or consumed within a day after baking. The thick, moist type (arasoka) if kept overnight, can be returned to an enjoyable state if mildly simmered in a gravy. One of the best ways to enjoy traditional cassava bread is according to the traditional way. Cassava Flour The traditional cassava flour of indigenous people is made purely from the cassava root and processed until it is a soft coarse meal, similar to moist corn meal. Properly, processed cassava flour in whatever state is healthy and can be a great substitute for persons looking for gluten free and wheat free flour. Since cassava flour is gluten-free and wheat-free, the bread made from the flour can be used as a substitute for those who suffer from celiac disease. Cassava bread is also suggested for diabetic and obese people. It can also be a good substitute for a person who wishes to have a bread that is free from additives. How Indigenous people make Cassava bread Cassava bread drying naturally in the sun
Cassava (Manihot esculenta) is a root. The flour is prepared in a quantity in order to have enough for baking.
First the cassava root is peeled or scraped of its skin. It is then washed clean and grated. The grated cassava is then squeezed moist of its juice. This is done using a matapee which is a contractible sieve made of mukru cane (Ischnosiphon arouma, Ischnosiphon obliquus). The resulting dried out pulp which is now known as the meal has to be broken apart into smaller bits, because when it comes out of the matapee it leaves as a compact tube. The meal is pounded very fine and sifted to take out any large lumps or fibre from the root. The fine powdery flour is now ready for baking. Cassava bread is baked flat like a huge flan on a pan. In order to get its form, a hoop can be used to contain the flour which is carefully spread evenly within the hoop and across the entire surface. The flour is gently pressed down to make it compact and allowed to bake slowly until the flour is cooked, and the bread comes together as a flat cake. The cake is then turned over to bake on the other side. When this is done, it is ready for eating. In order to preserve the bread to last longer, it is put out into the hot sun to dry. In the forest where people spend their time doing many activities, having a food that lasts over a period of time is convenient. Starch which is also known as tapioca is one bi-product of cassava. Cadikura Cassava bread making has other bi-products. The liquid or juice that remains after squeezing is first made into a delicious sauce. It is boiled and the foamy top is scooped off and collected. This thick frothy sauce is called cadikura. Fresh meat, fish, shrimp or crab is cooked in the sauce and spiced with fresh hot pepper. This dish has a unique delicious taste and is highly prized. Casareep - for preserving food Preserving fresh food such as meat and fish is very important because it is vital that food is not wasted. The best way to do this is by using casareep sauce. This sauce is made by the further simmering of the liquid gathered from the squeezing of the cassava after the cadikura is made. After a long time of simmering, the liquid becomes thick and concentrated. By adding the right amount to carefully washed fresh meat or fish and including some fresh pepper to taste, a dish is made that can last for weeks by just warming up every day. The casareep sauce preserves the meal. The bonus, is that, the longer this dish is kept, the more mature it becomes and the better it tastes. Like cassava bread, this dish has a long life and is very convenient. Scroll Down to see Method
Make Indigenous Lokono-style Cassava Bread (stove-top, step-by-step guide)
Indigenous (Kabora Kunano) Rainforest Keepers sharing with you. Following, is a very simple fresh cassava bread recipe that makes fresh, soft bread that can be used as a type of tortilla wrap. Almost anyone with a western stove top kitchen can try this step-by-step, photo- illustrated recipe and have some small cakes of fresh, soft cassava bread in minutes. This bread has no fats (saturated or unsaturated) and is high in fibre. Method of making Cassava BreadClick on picture for bigger image
Equipment: Measuring cup Wide mouth mixing bowl Small wide mouth bowl Table spoon Frying pan with thick bottom Potato masher 7⅟2 ins Pizza hoop Spatula Ingredients (makes 3 small cakes)
200g farinha de mandioca or cassava flour (from Brazil and can be bought from ethnic supermarkets) 150ml water (room temperature) 
1. Measure flour In mixing bowl. 2. Gently pour in the water to thoroughly mix with the entire amount of flour stirring with tablespoon all the while. You will have a basic grainy mixture. 
3. With this mixture, take the table spoon and use the bottom to break up the mixture and take out the lumps by pressing down, pulling and turning in short strokes. This will result in a fluffy consistency. (You can use your fingers but this takes longer) 
4. The flour is now ready for baking 
5. Heat pan on moderate heat and place pizza hoop (inside smooth rim touching pan) to receive the flour. 
6. In the smaller wide mouth bowl measure in about 9 (nine)heaped filled table spoons of prepared flour and carefully place the measured flour in the heated pan. Spread evenly outward with the bottom of the tablespoon to the inner sides of the hoop. Use spoon bottom to press flour into place. 
7. Take potato masher and further press flour firmly into place and shape. Concentrate on the rim. 
8. Allow to bake for three to four mins (3 - 4 mins) or until bread leaves the side of hoop. 9.Remove hoop. 
10. With spatula, gently turn bread over. Allow to cook for another three to four mins (3 - 4 mins). 
11. Take bread out of pan and place on cooling tray. (I use my chips baking net) 12. Use the same day with your favourite spread, fish or meat. Enjoy! 13. Please use contact to say how you did. If you have any queries. We will answer them. |
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