How to make sweet Casabe bread from Cassava Tubers

Casabe  bread is a bread that can be seen in various continents of the world. From Africa to America and Asia, it can be seen prominently in South America all from micro bread baking from home

With cassava being grown in some part of the world, this is a delicacy and recipe that can be used and made into a yummy bread in any part of the world. You can also innovate in your packaging and  creatively making your recipe more of out-of-the-box-thinking. 

Just be more imaginative and open.

You could make product in two ways depending on the type of cassava that you have. It is either you are peeling the root or you are fermenting but it is more better using the bitter cassava for this product.

Bitter cassava is preferred as it has a higher starch content which makes the product/less brittle and better to store.

Sp let us look at the ingredients.You can start this as a Micro Bread Bakery from home by presenting a unique bread in your area if this does not already exist.

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Ingredients

Cassava Tubers

Washing

Peeling

Grating

Fermenting

Drying and baking

 Cassava Bread made

Pack and Seal

Preparation of raw material

Peel fresh cassava roots, avoid using damaged ones to prevent bacterial.

Wash the tubers to remove sand and dirt.

Peel the cassava tubers and wash again in clean waters

Grate the tubers using manual cassava graters or machine.

Ferment the grated cassava if you are using a cassava with high cyanide. Do this by packing the grated cassava in a basket made from local cane or palm and leave it for 24 to 48 hours to ferment.

De-water or sieve the cassava:

The next stage is to fill the fermented cassava paste in a polypropylene sacks  and send to a pressing machine if available in your area of use a manual screw press to de-water or simply put press out water from the cassava leaving a dry press cake.

 You can achieve this by also leaving the dough in a wooden palm fiber pressing down the dough in a sack and left to dry completely and hard under the sun.

Baking

The press cake is either sun-baked or baked over a fire. Alternatively, the sifted pulp is spread into thin flat cakes and cooked on a hot griddle, turning to cook both sides and to make a hard cake. The cakes are then dried in the sun. The dried cakes can be anything from 60-90cm in diameter. Small pieces are broken off and dipped into soups and stews.

Packaging

The hard dried cakes will store for several months, so long as they are kept in cool, dry conditions.

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