Caledonian recipe: Cassava cake

Caledonian recipe: Cassava cake

What do New Caledonians cook? Overview of recipes based on local products with a 100% digital “Bon Ap ‘” series. Lenka will prepare her sweet and gourmet recipe for “Cassava cake” as we call it, a real pleasure!

Manioku is a cultivated tuber for its root. Originally from South America, many people in Oceania cultivate it because it is a food source. It is found in New Caledonia, in all food crops, because in addition to the food side, it also helps in the fight against weeds. Easy to grow and maintain, cassava is replanted by cuttings, thrives in sunny, hot and humid areas and can also tolerate periods of drought. When harvested, it must be consumed quickly, otherwise its flesh will deteriorate and turn black after 2-3 days if left in the open air. Peeled, very well stored in the freezer. You should also know that its leaves are also edible. Rich with starch and very rich with carbohydrates, often boiled, is also found in the form of flour, better known as tapioca, which is used especially to make poe recipe. To make his cassava-based dessert, Lenka will add minced cassava, coconut, sugar and water from a dry coconut.

  1. Grate the cassava, the amount should be equal to a cup of coffee
  2. Grind the dried coconut for the same amount of cassava
  3. Add the minced coconut to the cassava and mix everything
  4. Add three tablespoons of powdered sugar
  5. Add a packet of vanilla sugar
  6. Add to the preparation, dry coconut juice
  7. Prepare the caramel (1 bowl of sugar without water)
  8. Line the bottom of a caramel dish
  9. Add the caramel, cassava preparation and minced coconut on top
  10. Put in the oven at 180 ° for 20 minutes.

Your cassava cake is ready. Enjoy your lunch!

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