Entree: French Guiana – Northern Culinary Region – Kassav (Thin crispy cassava flatbread made from grated and pressed manioc commonly served with fish or stews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 45 min

Ingredients

- 4 cups (640 g) grated cassava (manioc), fresh or thawed frozen
- 1 tsp (5 g) fine salt
- 1 tbsp (15 ml) warm water (only if batter is too dry)
- 2 tbsp (30 ml) vegetable oil for the griddle, plus extra for brushing
- Optional: 1 tbsp (12 g) sugar for a slightly sweet version

Instructions

1. Place the grated cassava in a large bowl and gather it into a double layer of cheesecloth. Squeeze firmly over a bowl to extract as much liquid as possible; discard the liquid. This reduces bitterness and removes excess moisture.
2. Transfer the drained cassava to a clean bowl, add the salt and sugar if using, and mix. If the mixture is crumbly and will not hold together, add up to 1 tbsp (15 ml) warm water to achieve a slightly sticky, spreadable consistency.
3. Heat a large nonstick skillet or cast-iron griddle over medium-high heat and brush lightly with vegetable oil. Using wet hands, shape about 1/2 cup (120 g) of the cassava mixture into a thin disc roughly 7–8 inches (18–20 cm) diameter and press it flat directly on the hot griddle.
4. Cook until the underside is golden and crisp, 6–8 minutes, then carefully flip and cook the second side 5–7 minutes until cooked through and edges are lightly browned and crisp. Lower the heat if the exterior browns too quickly.
5. Transfer cooked kassav to a rack while you cook the remaining batter, brushing the griddle with oil between cakes. Serve warm with grilled fish, stews, or a herb sauce typical to French Guiana.