World Flavors Cookbook

Ereba (Garifuna Cassava Bread)

The sacred flatbread of the Garifuna people — grated cassava pressed of its poisonous juice, dried, and cooked on a flat griddle into a large circular bread.

Cuisine: Belize

Ingredients

• 1kg bitter cassava (yuca), peeled and grated
• Salt

Instructions

1. Grate cassava finely.
2. Place in a woven basket press (or cheesecloth) and squeeze out ALL liquid (which contains cyanide).
3. The pressed cassava will be very dry.
4. Spread into a large, thin circle on a very hot, ungreased griddle.
5. Cook until dried and set on one side (about 10 minutes). Flip carefully.
6. The bread should be dry and slightly crispy.