The Original Cassava Bread

Cassava, manioc, (manihot escuelenta or jatropha manihot) has been a staple crop for many years in the Caribbean, especially among the Amerindians. It is still considered a staple crop, much like potato. Therefore, many cassava dishes are similar to potato dishes,


Prep Time:3 hrs

Cook Time:10 mins

Total Time:3 hrs 10 mins

Course: Breads

Cuisine: Amerindian


Author: Felix (Simply Trini Cooking)


  • 6 cups cassava flour
  • 2 tsp salt


  • Peel and grate the cassava.
  • Place in a cloth and squeeze out the water.
  • Rub between your hands to make fine crumbs.
  • Place the cassava to dry in the hot sun for at least 3 hours.
  • Add the salt and mix.
  • Place the form on the tawa over a low fire.
  • Note: I used a 9″ spring form pan with the bottom removed.
  • Place 1 cup of the cassava flour in the form and spread thinly.
  • Press using the back of a spoon.
  • Cook for 5 min on both sides.
  • Note: Remember the fire must be very low.
  • When finished remove the crumbs from the tawa.
  • Place in a bowl then place in the sun until dry and hard.
  • Note: The cassava bread will get dry and hard like crackers.

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Recipe © Simply Trini Cooking. All rights reserved

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