Kassav
The staple flatbread of Haiti and the French Caribbean, made from nothing but cassava flour, coconut milk, and a touch of sugar. Cooked dry in a skillet, it develops crisp edges and a chewy center with a faint coconut sweetness — eaten as a snack, with coffee, or broken into pieces to scoop up stews. Simple, ancient, and deeply satisfying.
Ingredients
- Cassava flour (not tapioca starch)2 cups
- Coconut milk3/4 cup
- Sugar2 tbsp
Nutrition
Directions
- 1
Mix cassava flour and sugar in a bowl. Pour in coconut milk and stir until a slightly crumbly dough forms that holds when pressed.
- 2
Press a handful of dough firmly into a flat disc about 15 cm wide and 5 mm thick directly in a dry non-stick skillet.
- 3
Cook over medium-low heat for 6 to 7 minutes until the bottom is lightly golden and the edges look dry.
- 4
Flip carefully and cook 5 minutes more on the other side.
- 5
Remove and let cool slightly — it firms as it cools. Repeat with remaining dough.
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