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Cassava Bread
A traditional Indigenous Guyanese flatbread made from just grated cassava — naturally gluten-free, toasted on a hot griddle until firm and golden. A taste of Guyana's Amerindian heritage.
Cassava bread is one of Guyana’s oldest foods, carried down from the Indigenous Amerindian peoples who first cultivated cassava. Made from nothing but grated, pressed cassava toasted on a hot griddle, it’s naturally gluten-free and pairs perfectly with a bowl of pepperpot.
Ingredients
- 2 lbs cassava (yuca), peeled
- 1/2 tsp salt (optional)
Instructions
- Peel the cassava and grate it finely using a box grater or food processor.
- Place the grated cassava in a clean cloth or cheesecloth and squeeze out as much liquid as possible — this step is essential. Discard the liquid (it contains natural bitter juices).
- Crumble the squeezed cassava and rub it through your hands or a coarse sieve so it becomes a light, even meal. Stir in salt if using.
- Heat a flat griddle or heavy frying pan over medium heat (no oil).
- Sprinkle a layer of cassava meal evenly into a round about 1/4 inch thick, pressing gently with a spatula so it holds together as the starch binds.
- Cook for 4–5 minutes until the underside is set and lightly golden, then carefully flip and cook the other side until firm and dry.
- Repeat with the remaining cassava. Cool on a rack so the bread crisps up.
Tips & Notes
- Always squeeze the grated cassava well — the dry meal is what allows it to bind into bread.
- Traditionally cassava bread is made from bitter cassava that is carefully processed; using regular (sweet) cassava from the market is the safe, simple home method.
- Serve with pepperpot, stews or simply with butter and cheese.
- Stored dry, cassava bread keeps for a long time — it was traditionally made as a preserved staple.
Frequently Asked Questions
Is cassava bread gluten-free?
Yes — it is made from just grated cassava, so it is naturally gluten-free.
Why do I have to squeeze the grated cassava?
Squeezing out the liquid removes the bitter natural juices and leaves a dry meal that binds together into bread on the hot griddle.
What do I serve cassava bread with?
It is traditional with pepperpot and stews, or simply with butter and cheese.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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