Cassava Threadbread Recipe

History of Cassava Threadbread

Cassava, also known as manioc or yuca, is a staple root vegetable in many parts of Africa, Latin America, and Asia. Its versatility in cooking has made it a popular ingredient for centuries. Threadbread, a unique type of bread, weaves the fibrous texture of cassava into a delicious and distinct culinary experience. Originally stemming from African cuisine, cassava threadbread is a testament to resourcefulness and creativity in the kitchen.

Ingredients for Cassava Threadbread

• Cassava - 500 grams
• Water - 1 cup
• Salt - 1 teaspoon
• Yeast - 1 tablespoon
• Sugar - 2 tablespoons
• All-purpose flour - 2 cups
• Olive oil - 2 tablespoons

Preparation Steps

1. Peele and Prep the Cassava

   Begin by peeling the outer skin of the cassava using a vegetable peeler or sharp knife. Cut the cassava into small chunks for easier cooking.

2. Boil the Cassava

   Place the cassava chunks in a pot with water. Bring to a boil and cook until they are tender, approximately 15-20 minutes.

   Check tenderness by piercing with a fork; it should slide through easily.

3. Drain and Mash

   Drain the cassava thoroughly. Using a potato masher or fork, mash the cassava until smooth and free from lumps.

Mixing and Kneading the Dough

1. Activate the Yeast

   In a small bowl, mix the yeast with warm water and sugar. Allow to sit for 5-10 minutes until frothy. This indicates that the yeast is active.

2. Combine Ingredients

   In a large mixing bowl, combine the mashed cassava, activated yeast mixture, salt, and olive oil.

3. Add Flour Gradually

   Slowly incorporate the all-purpose flour, mixing until a dough forms. It should be elastic yet slightly sticky.

4. Knead the Dough

   Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic; refer to cooking timer for precise timekeeping.

Proofing the Dough

1. First Proof

   Place the kneaded dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Shape the Threadbread

   Once proofed, punch down the dough to release excess air. Roll it into a thick log and fold strands over each other, creating a braided or threaded appearance.

3. Second Proof

   Place the shaped dough on a baking tray lined with parchment paper. Cover and leave to rise for another 30 minutes.

Baking the Cassava Threadbread

1. Preheat the Oven

   Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for baking.

2. Bake

   Place the tray in the preheated oven and bake for 25-30 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped at the bottom. Use the cooking timer for accuracy.

How to Enjoy Cassava Threadbread

Cassava threadbread can be enjoyed fresh out of the oven with a pat of butter spreading across its crust. It's perfect as a side dish with stews and soups or even toasted with your favorite spreads. The fibrous texture of the cassava gives it a unique bite, while the fermentation process adds depth to its flavors.

Pair it with a spicy African tea, and you have a comforting meal that resonates with tradition. You can also try varying the recipe by adding herbs or cheese to the dough for different flavor profiles. Enjoy each piece knowing you're partaking in a culinary history rich in culture and taste.