Dominica, NOT Dominican Republic - As We Soon Learned They are Two Different Countries
So, I said in my last post that we would be moving on to Djibouti; however, I just remembered that we went to Dominica first, as we were waiting for some important ingredients to arrive for Djiboutian pancakes.
In our researcher, we soon learned that Dominica is not the same as the Dominican Republic. Dominica. Dominica is a small island in the Caribbean, and we soon discovered that there version of a pancake is something they call cassava bread. This was not bread in any sense of the word bread. There was no yeast in it, no kneading was necessary, and it was definitely from a batter. Also, it involved lightly frying the batter. Thus, it met all of our requirements for being a pancake. Since it meets our pancake criteria, here we go with what you'll need to make Dominican cassava bread:
1 cup fresh cassava meal
2 tablespoons all purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk
1 tablespoon lime juice
1 egg, beaten
To get fresh cassava meal, you'll need to buy a cassava and finely shred it. For those who haven't read any of our previous pancake posts that used fresh cassava, this is what cassava looks like:
To make your fresh cassava meal, cut all of the peel off of your cassava.
Then take your cassava and the finest side of a box shredder and shred your cassava.
Once you've ground enough cassava for one cup, squeeze out the liquid from the cassava between two paper towels.
Now you're ready to mix all of the ingredients together in a bowl. When you're done mixing, the batter will be fairly thick and look like this:
Now lightly grease and heat a medium sized non-stick frying pan on medium - medium/high heat.
Now pour half of the mixture in the pan, it will be thick, and you'll have to spread it around a bit with the back of a spatula.
Let it cook on one side for 5 minutes. While we were waiting for it to cook, Sam took the following pictures with the micro lens on our camera.
After 5 minutes, flip the pancake and continue cooking on the other side for another 5 minutes.
Finish cooking the second half of the batter in the same manner. These were probably the best cassava pancakes we've made so far.
Yummy and satisfying!
In our researcher, we soon learned that Dominica is not the same as the Dominican Republic. Dominica. Dominica is a small island in the Caribbean, and we soon discovered that there version of a pancake is something they call cassava bread. This was not bread in any sense of the word bread. There was no yeast in it, no kneading was necessary, and it was definitely from a batter. Also, it involved lightly frying the batter. Thus, it met all of our requirements for being a pancake. Since it meets our pancake criteria, here we go with what you'll need to make Dominican cassava bread:
1 cup fresh cassava meal
2 tablespoons all purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk
1 tablespoon lime juice
1 egg, beaten
To get fresh cassava meal, you'll need to buy a cassava and finely shred it. For those who haven't read any of our previous pancake posts that used fresh cassava, this is what cassava looks like:
To make your fresh cassava meal, cut all of the peel off of your cassava.
Then take your cassava and the finest side of a box shredder and shred your cassava.
Once you've ground enough cassava for one cup, squeeze out the liquid from the cassava between two paper towels.
Now you're ready to mix all of the ingredients together in a bowl. When you're done mixing, the batter will be fairly thick and look like this:
Now lightly grease and heat a medium sized non-stick frying pan on medium - medium/high heat.
Now pour half of the mixture in the pan, it will be thick, and you'll have to spread it around a bit with the back of a spatula.
Let it cook on one side for 5 minutes. While we were waiting for it to cook, Sam took the following pictures with the micro lens on our camera.
After 5 minutes, flip the pancake and continue cooking on the other side for another 5 minutes.
Finish cooking the second half of the batter in the same manner. These were probably the best cassava pancakes we've made so far.
Yummy and satisfying!
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