Cassava Bread

Cassava bread is a thin flatbread made from grated, pressed cassava, baked until crisp. It is a traditional food of the Caribbean and part of the cooking of Saint Vincent and the Grenadines, with roots in Kalinago cooking. Cassava, also called yuca or manioc, is a starchy root, and the flat bread made from its pulp is a simple way to keep a staple food dry and ready to eat.

What it really is

The root is peeled and grated, and the pulp is pressed to squeeze out its liquid. The dry pulp is then spread thin and baked on a hot griddle until it is crisp and golden. Raw cassava contains natural compounds that can be harmful, and the grating, pressing and baking help remove them. The bread is made from cassava and salt with water, with no wheat, egg or milk in it.

It is dense and filling, with almost all of its energy coming from starch and very little fat.

How it's served

• Plain, in thin, crisp pieces, often broken off and eaten alongside soup, stew or fish.
• At room temperature and kept dry, since damp cassava bread softens and loses its crunch.
• As an accompaniment to a meal, or to scoop and dip, rather than as a sandwich bread.

How to write it on the menu

• Name it cassava bread and state that it is made from cassava, not wheat.
• Say that the classic version is vegan and contains none of the major allergens, but list any butter, cheese or dip as a separate item. Butter brings milk, and some dips contain mustard or sesame.
• Say whether it is served warm or cold, and whether it is brushed with anything before serving.
• If you sell a thicker or softer version, give it its own name so guests know which one they are getting.