It’s been a while since I have posted anything (and I apologize). So, I decided that I should apologize by giving you some treats….well food.
Here in Guyana, the Amerindian community especially, cassava is the traditional food. Cassava is a type of root that the locals will grate to make foods such as cassava bread, cassava balls, and piwari.
Be aware that this is make take off of cassava bread and what I have learned….
Cassava bread is the most common. To make cassava bread you would do the following……
Peel, wash, and grate cassava. Squeeze out as much of the juice as possible, using either a matapee or wringing in a towel (juice can be used for making cassareep). Leave in lumps to dry (slightly) in open air. Pound, sift, and add salt. Heat a girdle pan and a metal hoop to the size of the cake required. Cook until set, using moderate heat. Remove the hoop, level the surface, and press firmly. Turn and cook on the other side. When cooked through, remove cake and sun-dry until crisp. (photos above are of cassava bread)
Piwari is the most common other cassava product. Piwari is a local drink (alcoholic based on time). To make piwari you do the following……..
Peel, wash, and grate cassava. Squeeze out as much of the juice as possible, using either a matapee or wringing in a towel (juice can be used for making cassareep). Leave in lumps to dry (slightly) in open air. Pound, sift, and add salt. Heat a girdle pan and a metal hoop to the size of the cake required. Cook until set, using moderate heat. Remove the hoop, level the surface, and press firmly. Turn and cook on the other side ( you will want to burn the cassava to a black crisp).
Once the burnt cassava is no longer hot, you will break and crush up the cassava into very fine grain pieces. Add in sugar and water to mix together. Then add hot water and put in a bucket to cover and put in dark place to ferment. Over the next few weeks, you will add more sugar until the drink is to the taste and fermented level that you want. (the photos above are of the piwari process).