Try a Sweet Cassava Bread made with Coconut and Raisons
Cassava bread is one of the traditional African breads. It is certainly one you
Remember, cassava is just another name
for ‘Yucca’. If you’re a regular visitor,you know that Yucca root is an African staple.
Cassava is also served as ‘fufu’ with hot pepper soup.
To make cassava bread, we will use grated cassava mixed with grated coconut. You should be able to find the grated ingredients at the oriental or Spanish store.
Thanks Lillian for this recipe
Here’s what you’ll need:
3/4 C margarine
2 C sugar
2 C frozen grated cassava (see tips)
1 C frozen grated coconut (see tips)
1 C All-purpose flour (sifted)
1 C milk
2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 C raisons (optional)
Here’s what you do:
Preheat oven to 350 degrees. Grease and flour an 11×8 inch pan or a loaf pan.
Defrost your cassava and coconut at room temperature or use a microwave oven. Transfer margarine, eggs, and sugar to mixing bowl. Mix on low for one minute.
Add remaining ingredients to the bowl. Mix on high for two more minutes, scraping bowl frequently. Pour into greased pan.
Bake 40-45 minutes. Bread is ready when it leaves the sides of the pan and a wooden toothpick stuck in the center comes out clean.
Serve warm for breakfast with fruit and juice.
If you are short of time, you can defrost the cassava and coconut by placing the bags in a microwave.
If you live in an area where these are not available, you can buy fresh cassava and coconut and use a blender to grate it yourself.