SAINT LUCIA'S CASSAVA RECIPE BOOK EAT FRESH! ST.LUCIA'S BEST!
LOW FAT STARCH
GLUTEN FREE VITAMINS
ISSUED BY MINISTRY OF AGRICULTURE & JICA
MINERALS ...ETC
ST.LUCIA'S CASSAVA RECIPE BOOK
AUTHOR
Compiled, Edited & Photo by
Ikumi Rikimaru Community Development Officer / JICA (Japan International Cooperation Agency) / Marketing Unit Department of Agriculture, Fisheries, Natural Resources and Cooperatives
Published by
Department of Agriculture, Fisheries, Natural Resources and Cooperatives With assistance from: Marnus Cherry, Randel Esnard, Kendra Payne, Nansha Medard, Amanda-Faye Clarke
Auditor
Lisa Hunt-Mitchell Chief Nutritionist / Nutrition Unit Ministry of Health and Wellness
Funded by
Japan International Cooperation Agency (JICA)
ST.LUCIA'S CASSAVA RECIPE BOOK
FOREWARD
Permanent Secretary
JOHN CALIXTE The Department of Agriculture, Fisheries, Natural Resources and Co-operatives is pleased to have collaborated with the Japan International Cooperation Agency (JICA) and the Ministry of Health and Wellness towards the publication of: Saint Lucia's Cassava Recipe Book featuring the cassava crop grown in St.Lucia. Cassava is grown in tropical regions because of its ability to withstand difficult growing conditions- in fact it's one of the most resilient crop making it an ideal option for climate change adaptation in the agricultural sector. The most commonly consumed part of the cassava is the root. It can be consumed whole, grated or ground into flour. This recipe book seeks to address concerns of food security, and food preparation, by highlighting various ways in which cassava can be incorporated in the diet and to promote healthy living by increased consumption. The recipe book supports the efforts of the Food and Agricultural Organization of the United Nations (FAO) project "Sustainable approaches to Agro-processing and value chain development of root and tuber crops in the Caribbean". Through this project stakeholders (farmers, and agro-processors) benefited through capacity building and technical assistance. The Department of Agriculture encourages you to consume more cassava and cassava products "Eat fresh St.Lucia's best"
CONTENTS
ABOUT CASSAVA
RECIPES
What is Cassava? How to handle Cassava Products of Cassava / Storage History of Cassava Where to get Cassava 25 Cassava Recipes
ABOUT CASSAVA
WHAT IS CASSAVA? IT HAS MANY HEALTH BENEFITS! Cassava is a shrubby plant with a tuberous underground root. The root of the crop is starchy and edible, of which the raw pulp or mash can be processed into various dishes. Depending on variety, this food is rich in 70% to 80% starch (as carbohydrates), 1% to 3% nonglutenous protein, and other important mineral nutrients including: zinc, magnesium, potassium, copper, iron, and manganese. Also it is rich in calories, 160 kcal/100 g. NUTRITIONAL INFORMATION OF CASSAVA ROOT
1. 3. 5. 7.
STARCH FIBER LOW FAT MINERALS
2. VITAMINS 4. GLUTEN FREE 6. LOW GI *Glycemic Index
ABOUT CASSAVA
HOW TO HANDLE CASSAVA IT MUST BE PEELED, THEN FERMENTED OR COOKED. There are two main types of Cassava in Saint Lucia : the sweet cassava and the bitter cassava. In Saint Lucia, bitter cassava is used to make ‘kassav’ (traditional cassava bread), farine and pone. Sweet cassava, on the other hand, can be utilized to make a wider variety of dishes such as bread, pancakes, cookies, cakes, fish cakes and pizza. Cassava is a very versatile root crop which can be prepared using various methods including baking, boiling, roasting or frying.
ABOUT CASSAVA
PRODUCTS OF CASSAVA RAW CASSAVA Raw cassava can be used in multiple ways. It gives you a delicious, soft and chewy texture!
RAW CASSAVA MUST BE COOKED BEFORE YOU EAT.
Cassava should be cut into small pieces and boiled properly or fermented and then processed before it is consumed.
1. Clean dirt off
2. Cut off both ends
3. Peel off skin and wash them well
*For Mashed Cassava, use grater after procedure(4).
4. Cut into 4 parts, and cut off the core.
5. Cut into pieces
6. Ready to cook!
MASHED CASSAVA used to make cakes, blended-bread, pizza crust, Pone, farinaceous mash such as substitute for mash potatos and others.
CASSAVA FLOUR used to make cookies, crepe, cakes, bread pastries, as a thickener for soup and others.
Tips | Storage To prevent spoilage, cook or freeze cassava within 24 hours of peeling.
CASSAVA FARINE used to make pone, porridge, cereal bars and others.
CASSAVA STARCH used to make tapioca pearls, cake, emulsifier thickeners and others.
Cassava can be stored in the freezer at -40 ℃ for 1 year. However, fresh is best!
EAT FRESH ! ST.LUCIA'S BEST ! THE RECIPES ON THIS BOOK WERE DEVELOPED IN PARTNERSHIP WITH LOCAL PRODUCERS: (Restaurant) - Pirates of Caribbean Restaurant (Hotel) - Capella Marigot Bay Resort & Marina (Bakery) - Mannee's Bakery - Bro's Bakery
(School) - Castries Comprehensive Secondary School - Micoud Secondary School (Ohter) - CINTY'S PLACE - Tasty Fruits Pro - Plas Kassav - Ministry of Health and Wellness
*All photos in this book were taken by Ikumi Rikimaru from JICA/MOA.
Subsistence farmers, growing food mainly for their own needs and the little left over traded. As they moved up the Caribbean Archipelago from South America bringing with them Cassava as a diet staple. They used "slash-and-burn" method of farming. After 5-10 years, soils became exhausted, and they would proceed to clear fresh land. Cassava (yucca or manioc) slips were cut from the stem and planted in mounds twice a year when the soil was damp. Women grated the root on a metate covered with small pebbles / rough coral until it become a paste. The paste was then placed into a wicker tube, hung from a branch and a weight on the other end. The remaining paste was dried and pounded into flour with stone mortar and pestle. Finally, the flour was formed into flat cakes and baked on a clay griddle until hard and dry.
HISTORY OF CASSAVA IN ST.LUCIA AGRICULTURAL HERITAGE Cassava is an ancient crop species. It is believed domestication began 5000-7000 BC based on archaeological evidence (Amazon). Cassava originated in Brazil (47-50 species) and Paraguay and it has been given the status of a cultigen with no wild forms of the species being known. When Europeans first arrived in the new world, it was found cultivated in all of neotropical America.
NOMENCLATURE VALUE - Scientific Names Species: Manihot esculenta Crantz Syn: M. ultissima Phol Syn: M. aipi Phol
- Family: Euphorbiaceae
WHERE TO GET CASSAVA CASSAVA ROOTS can be purchased locally from these partners and individual producers: (All Over the Island) Massy Stores
(Dennery) CARDI / 287-1107
(Gros Islet) Frances Anne Marine / 450-7213 Plas Kassav / 459-4050
(Micoud) Yuca Delights / 455-3264 Cecilia Alexander/ 722-1363 Cecilia Doleon / 384-1176
(Babonneau) Patricia Joseph/ 723-9128 Jn Nill Louis / 461-3144
(Vieux Fort) Antonia Joseph / 454-7079
CASSAVA MASH can be purchased locally from these partners and individual producers: (Gros Islet) Yuca Delights / 716-1338 (Babonneau) Cynthia Emmanuel / 519-0040
(Micoud) Avalina Charlery / 286-9115
BREAKFAST
TIME REQUIRED : 80-85 MINS YIELD : 36 ROLLS
CASSAVA BLENDED BREAD INGREDIENTS ·Mashed Cassava – 1 lb ·Flour – 3 lbs ·Sugar – 4 oz ·Lard – 4 oz
·Butter – 1.1/2 lbs ·Salt – 1.1/4 oz ·Yeast – 1/2 oz ·Water - 2 cups
BREAKFAST
DIRECTIONS 1. Put all ingredients in a bowl and stir. 2. Knead dough for about 10-15 mins. 3. Let it rest for 5 mins. 4. Make small balls and place them onto a baking tray. 5. Let them rest on the tray for 30-35 mins. 6. Bake in a 300℉ oven for 30-35 mins.
RECIPE PROVIDED BY Edouard Orle / Marie Ange Moise / Phillip Allen / Theresa Louis Bakers : Mannee's Bakery
BREAKFAST
TIME REQUIRED : 60 MINS YIELD : 21 ROLLS
CASSAVA ROCK CAKE INGREDIENTS ·Mashed Cassava – 1 lb ·Flour – 2 lbs ·Sugar – 9 oz ·Shortening – 6 oz ·Butter – 6 oz
·Baking Powder – 1.1/2 tbsp ·Vanilla Essence – 1 tsp ·Water - 4/5 cup ·Cinnamon, Nutmeg to taste
BREAKFAST
DIRECTIONS 1. Mix water, butter, shortening, cinnamon, nutmeg and sugar in a bowl. 2. Add mashed cassava, flour and baking powder and mix until smooth. 3. Roll it on a floured tray then cut into pieces. 4. Form them well. 5. Bake in a 315℉ oven for 35 mins.
RECIPE PROVIDED BY Delma James (left) Baker : Bro's Bakery
BREAKFAST
TIME REQUIRED : 75 MINS YIELD : 16 BREADS
CASSAVA TRADITIONAL FLATBREAD INGREDIENTS ·Mashed Cassava – 3.1/3 lbs ·Cassava Starch - ·Coconut (Ground) – 1 lb ·Cinnamon Powder – 1.1/2 tbsp
·A pinch of Nutmeg ·Vanilla Essence – 1 tbsp ·Water – 1/3 cup
BREAKFAST
DIRECTIONS 1. Mix the mash (unpressed) in water and allow to ferment for at least 20 min. 2. Press out the excess liquid from the mix and seive the paste formed. 3. Add all remaining ingredients and mix until a uniformed mass is achieved. 4. Form a circular shaped dough-like mass with the mix. 5. Bake in an opened vase/platin at 300℉ for more than 30 mins.
RECIPE PROVIDED BY Mave Henry Baker : Plas Kassav
BREAKFAST
TIME REQUIRED : 45 MINS YIELD : 28 ROLLS
CASSAVA BUNS INGREDIENTS ·Mashed Cassava – 1 lb ·Flour – 2 lbs ·Sugar – 8 oz ·Shortening – 5 oz ·Butter – 5 oz
·Yeast - 1.1/2 tbsp ·Vanilla Essence – 1 tsp ·Water - 4/5 cup ·Cinnamon, Nutmeg to taste
BREAKFAST
DIRECTIONS 1. Mix water, butter, sugar, vanilla essence, and shortening in a bowl. 2. Add mashed cassava, flour, yeast, cinnamon and nutmeg and mix until smooth. 3. Roll it on a floured tray then cut the dough into square pieces. 4. Form them well. *Cut the surface to design, as your preference 5. Bake in a 315℉ oven for 20 mins.
RECIPE PROVIDED BY Delma James (left) Baker : Bro's Bakery
BREAKFAST
TIME REQUIRED : 45 MINS YIELD : 18 ROLLS
CASSAVA JAM CURLS INGREDIENTS ·Mashed Cassava – 1 lb ·Flour – 2 lbs ·Sugar – 8 oz ·Shortening – 5 oz ·Butter – 5 oz ·Yeast - 1.1/2 tbsp
·Vanilla Essence – 1 tsp ·Water - 4/5 cup ·Cinnamon, Nutmeg to taste ·Raisins to taste (1-3 cups) ·Mix jam
BREAKFAST
DIRECTIONS 1. Mix water, butter, sugar, vanilla essence, and shortening in a bowl. 2. Add mashed cassava, flour, yeast, cinnamon and nutmeg and mix until smooth. 3. Flour your base and make a roll. 4. Long-gate the roll then flatten it with a rolling pin. 5. Paste the top with jam and sprinkle raisins. 6. Curl it in gently and cut evenly to make individual pieces. 7. Bake in a 315℉ oven for 20 mins.
RECIPE PROVIDED BY Delma James (left) Baker : Bro's Bakery
BREAKFAST
TIME REQUIRED : 30-40 MINS YIELD : 4 LOAVES
CASSAVA SWEET BREAD INGREDIENTS ·Mashed Cassava – 1 lb ·Flour – 2 lbs ·Sugar – 8 oz ·Shortening – 5 oz ·Butter – 5 oz ·Yeast - 1.1/2 tbsp
·Vanilla Essence – 1 tsp ·Water - 4/5 cup ·Cinnamon, Nutmeg to taste ·Raisins to taste (1-3 cups) ·Cherries to taste (1-3 cups)
BREAKFAST
DIRECTIONS
1. Mix water, butter, sugar, vanilla essence, and shortening in a bowl. 2. Add mashed cassava, flour, yeast, cinnamon and nutmeg and mix until smooth. 3. Add raisins and cherries and mix. 4. Pour into a greased mold. 5. Bake in a 315℉ oven for 20 mins.
RECIPE PROVIDED BY Delma James (left) Baker : Bro's Bakery
BREAKFAST
TIME REQUIRED : 75 MINS YIELD : 3 CAKES
CASSAVA & COCONUT BREAD INGREDIENTS ·Cassava Flour – 8 oz ·Grated Coconut – 1 cup ·Coconut Milk – 1/4 cup ·Sugar – 4 oz
·Margarine – 2 oz ·Egg - 1 ·Baking Powder - 2 tsp ·Vanilla Extract - 1/2 tsp
BREAKFAST
DIRECTIONS 1. Preheat oven to 350℉. 2. Combine flour, sugar and baking powder in a bowl. 3. Using your fingers or pastry mixer to work in margarine. 4. Add coconut milk and grated coconut and mix well. 5. Beat eggs and vanilla extract and add to mixture. 6. Pour into a greased loaf pan. 7. Bake in 350℉ oven for about an hour.
RECIPE PROVIDED BY Olivier Johannes Food & Nutrition Student : Castries Comprehensive Secondary School
BREAKFAST
TIME REQUIRED : 20 MINS YIELD : 8 PANCAKES
CASSAVA BLENDED PANCAKES INGREDIENTS ·Mashed cassava - 1.1/4 cups ·Wheat / oat /cassava flour - 1/2 cup ·Coconut milk - 1/4 cup ·Water - 1/4 cup ·Oil - 2 tbsp ·Eggs - 2
·Sugar / other sweetener - 1.1/2 tbsp ·Baking powder - 1 tbsp ·Grated ginger - 2 tsp ·Cinnamon - 1 tsp ·Vanilla essence - 1 tsp ·Nutmeg - 1/4 tsp
BREAKFAST
DIRECTIONS
1. In a large bowl, sift together the flour, baking powder, sugar, and cinnamon. 2. Make a well in the center and pour in the milk, essence, egg, oil and ginger; mix until smooth. 3. Pour batter by 1/4 cupful onto a nonstick pan. 4. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. 5. Serve with local fruits as your preference.
RECIPE PROVIDED BY Lisa Hunt-Mitchell Chief Nutritionist : Ministry of Health and Wellness
MAIN
TIME REQUIRED : 15-20 MINS YIELD : 30 BALLS
CASSAVA BALLS INGREDIENTS ·Mashed Cassava - 2 lbs ·Milk – 1/3 cup ·Oil for frying ·Grated Ginger to taste ·Black Pepper ·Stock Fish/Chicken – 1/3 cup
·Grated Garlic to taste ·Fresh Herbs – 1/2 tbsp each (Scallions, Season Peppers, Shado Beni etc.)
MAIN
DIRECTIONS 1. Drain water from mashed cassava. (If you use a non-mashed cassava, boil in salted water and mash it.) 2. Mix the mashed cassava, milk, fresh herbs, fish stock and garlic in a bowl. 3. Heat up the oil. 4. Make small balls and fry them till it turns golden yellow. Tips As per your preference, add some parmesan cheese, curry, saltfish or sweet potatoes.
RECIPE PROVIDED BY Robert 'Robby' Skeete Manager : Pirates of Caribbean Restaurant
MAIN
TIME REQUIRED : 30 MINS YIELD : 2 SERVING
CASSAVA BREADING ON CALAMARI INGREDIENTS ·Cassava flour to fry ·Calamari - 1 lb
(Dipping sauce) ·Whole ripe red tomatoes - 3 ·Lemons - 2.1/2 ·Celery stalks - 2 ·Peeled carrot - 1 ·Ginger - 1 lb ·Garlic - 3 cloves ·Soy sauce - 2.1/2 cups ·Distilled vinegar - 2.1/2 cups ·Sugar - 4 oz
MAIN
DIRECTIONS 1. To make a ginger soy dressing, chop all ingredients for it into large pieces. 2. Allow to marinate for at least 1 day and then pulse the entire mixture in a food processor. 3. Cut calamari into pieces. 4. Soak the calamari in ice water, then dust the calamari with the cassava flour and deep fry. 5. Season with a little salt and pepper as the ginger soy dressing has a strong flavor.
RECIPE PROVIDED BY Billy Boyle Executive Chef : Capella Marigot Bay Resort & Marina
MAIN
TIME REQUIRED : 30 MINS YIELD : 20 PIECES
CASSAVA FRITTER INGREDIENTS ·Cassava Flour - 1 lb ·Mashed Cassava - 1lb ·Salt Fish - 1/2 lb ·Chopped Spring Onion - 1 tbsp ·Cayenne Pepper - 1/2 tsp
·Chopped Parsley - 1 tbsp ·Chopped Seasoning Pepper - 1 tbsp ·Egg - 1 ·Oil to fry
MAIN
DIRECTIONS
1. Soak and boil salt fish to remove excess salt. 2. Beat egg and set aside. 3. Combine remaining ingredients add in your egg and mix. 4. As the unfinished product becomes a batter, add water to your proportion (discretion). 5. Fry in hot oil until golden brown.
RECIPE PROVIDED BY Cynthia Emmanuel Owner : CINTY'S PLACE
MAIN
TIME REQUIRED : 20 MINS YIELD : 16 PIECES
CASSAVA DUMPLINGS INGREDIENTS ·Mashed cassava - 1 cup ·Corn meal - 1/2 cup ·Flour (oat/cassava/wheat) - 1/4 cup
·Water - 1/4 cup ·Pinch salt ·Water for boiling dumpling - 2 cups
MAIN
DIRECTIONS
1. Sift flour and salt into a bowl. 2. Add cornmeal, cassava and water and mix well to make a firm dough. 3. Cut dough into 4 equal pieces and flatten. 4. Put into a pot of boiling water for about 15 minutes. 5. Then cut into desired pieces and serve with meal or in a bouillon.
RECIPE PROVIDED BY Lisa Hunt-Mitchell Chief Nutritionist : Ministry of Health and Wellness
MAIN
TIME REQUIRED : 60 MINS YIELD : 16 PIECES
CASSAVA PATTIES FILLING INGREDIENTS ·Raw cassava - 10 oz ·Nutmeg - 3/4 tsp ·Ground Cinnamon - 3/4 tsp ·Milk - 4 tbsp ·Coconut Milk - 4 tbsp ·Caster Sugar - 1/4 cup ·Grated Coconut - 4 tbsp ·Bay Leaves (Fresh) - 4
(Crust) ·Flour - 4 oz ·Shortening - 2 oz ·Butter/Margarine - 2 oz
MAIN
DIRECTIONS 1. For the crust, using a hand pastry blender, rub the fat into flour until it resembles fine bread crumbs. 2. Make a well in the mixture and add 3 tbsp of water. 3. Mix with a pallet knife until everything comes together. 4. Shape into a disk and refrigerate until firm for about 15 mins. 5. Preheat oven to 200℃. 6. Add peeled cassava and bay leaves to water and cook until soft. 8. Mash and mix in the ground cinnamon, nutmeg, milk, grated coconut, coconut milk and sugar and mix until smooth. 10. Roll out the pastry dough and using a large round pastry cutter, cut out circles. 11. Spoon 1 tsp of filling into each circle. 12. Using water line the edges of each pastry before folding. 13. Pinch the folded edges together to close the pattie. 14. Use a fork to prick about 4 tiny holes into the top of each pattie. 15. Bake until golden brown, about 20-25 mins.
RECIPE PROVIDED BY Fedelia V Alphonse Food & Nutrition Student : Castries Comprehensive Secondary School
MAIN
TIME REQUIRED : 60 MINS YIELD : 3 ROTIS
CASSAVA ROTI INGREDIENTS ·Cubed Cassava - 2 cups ·Coconut Milk - 1/2 cup ·Coconut Oil - 1 tbsp ·Curry Powder - 3 tbsp ·Red Onion (Chopped) - 1 ·Turmeric Powder - 1/2 tsp
·Meat - 2 pieces ·Dash of Mustard Powder (or Mustard Seeds - 1/2 tsp) ·Black Pepper - 1 tbsp ·Meat seasoning of your choice
MAIN
DIRECTIONS 1. Cook cassava cubes in salted water with turmeric powder till soft, yet firm. 2. Drain and keep aside. 3. Heat coconut oil in a heavy bottomed pan and add the mustard powder/seeds. 4. Once the oil is hot, add curry. 5. Add chopped onion and black pepper, saute just for 2 mins. 6. Add your seasoned and diced meat and a little water, allow to cook for some time. 7. Add in the cooked cassava with coconut milk for sauce. 8. Allow sauce to simmer, then your meal is cooked. Serve hot on a shell.
RECIPE PROVIDED BY Jedediah Papin Food & Nutrition Student : Castries Comprehensive Secondary School
MAIN
TIME REQUIRED : 50 MINS YIELD : 6 BALLS
CASSAVA EGG BALLS INGREDIENTS ·Sweet cassava - 500 g ·Boiled & Peeled Eggs - 6 ·Egg - 1 ·Salt - 1 tsp ·Butter - 2 tbsp
·Finely Chopped Chives - 1 tbsp ·Finely Chopped Celery - 1 tbsp ·Chopped Seasoning Peppers - 2 tbsp ·Oil to fry ·Flour - 1 cup
MAIN
DIRECTIONS 1. Scrub, peel, wash and put cassava to boil in salted water until tender for about 10-15 mins. 2. Drain out water and crush cassava immediately. 3. Add chopped seasonings, pepper and butter and mix using a wooden spoon. 4. Add beaten egg and mix again. 5. Divide mixture into 6 potions. 6. Place one boiled egg in the centre of each cassava potion. 7. Cover the egg evenly with the cassava mixture. 8. Flour lightly and place mixture to fry in deep fat until golden brown.
RECIPE PROVIDED BY Nakim James Food & Nutrition Student : Micoud Secondary School
MAIN
TIME REQUIRED : 35 MINS YIELD : 3 PEOPLE
BOILED & STIR FRIED CASSAVA INGREDIENTS ·Sweet cassava - 1 kg ·Onion - 1 ·Salt - 1 tsp ·Coconut Oil - 2 tbsp ·Yellow, Green & Red Sweet peppers ·Chopped Chives - 1 tbsp - 1/2 each
MAIN
DIRECTIONS 1. Scrub, peel, wash and put cassava to boil in salted water until tender for about 10-15 mins. 2. Remove from water and set aside. 3. Peel and cut onions into rings. 4. Cut peppers into thin strips. 5. Heat oil into frying pan and onions and stir fry for 1-2 mins. 6. Add peppers and cassava and continue to stir fry for another 1-2 mins. 7. Remove from heat and arrange in serving dish. Garnish with chopped chives. *A protein item and vegetables can be added.
RECIPE PROVIDED BY Carmen Nurse Food & Nutrition Teacher : Micoud Secondary School
DESSERT
TIME REQUIRED : 70 MINS YIELD : 8 PIECES
CASSAVA CHOCOLATE BROWNIES INGREDIENTS ·Cassava Flour - 4 oz ·Cocoa Powder – 1/4 cup ·Baking Soda - 1/4 tsp ·Sugar - 4 oz ·Plain Chocolate - 2 oz
·Eggs – 2 ·Butter - 4 oz ·A pinch of Salt ·Coconut Milk - 1/4 cup
DESSERT
DIRECTIONS
1. Melt butter and chocolate and set aside to cool. 2. Beat the eggs and sugar until light and creamy. 3. Fold in chocolate and butter mixture. 4. Combine the flour and salt and add to mixture, beating until smooth. 5. Fold in nuts. 6. Bake in well greased square pan at 325℉ for about 45 mins.
RECIPE PROVIDED BY Olivier Johannes Food & Nutrition Student : Castries Comprehensive Secondary School
DESSERT
TIME REQUIRED : 70 MINS YIELD : 12 CUPS
CASSAVA & PUMPKIN MUFFIN INGREDIENTS ·Cassava Flour - 1.1/4 cups ·Flour – 3/4 cup ·Baking Powder – 2 tsp ·Sugar - 1/2 cup ·Shortening - 4 tbsp
·Eggs – 2 ·Water - 1/4 cup ·Milk – 1/2 cup ·Pumpkin Puree - 1/2 cup ·Salt - 1/4 tsp
DESSERT
DIRECTIONS 1. Sift cassava flour and flour into a bowl. 2. Add in baking powder, sugar, salt and cinnamon. 3. In a separate bowl add eggs, milk and the puree. 4. Melt shortening then add the egg mixture. 5. Fold wet ingredients into the dry mixture. 6. Using an ice cream scoop pour batter into muffin tin. 7. Bake for 20-30 mins. 8. Let cool for 5 mins before serving.
RECIPE PROVIDED BY Adriannie Louis Food & Nutrition Student : Castries Comprehensive Secondary School
DESSERT
TIME REQUIRED : 20-25 MINS YIELD : 12 CREPES
CASSAVA CREPE INGREDIENTS ·Cassava Flour – 1/2 lb ·Salt – 1/2 tsp ·Eggs - 2 ·Water – 1 cup ·Coconut Milk - 1/2 cup
·Unsalted Butter – 2 tbsp (1 oz) ·Butter for cooking ·Cut Fruits ·Ice Cream or Whip Cream
DESSERT
DIRECTIONS 1. Whisk together eggs, water, coconut milk and melted butter in a mixing bowl. 2. Add cassava flour and salt slowly and mix them gently until smooth. 3. Pass it through a strainer. 4. Heat a frying pan and pour butter in it. 5. Quickly, drop the crepe in the pan and cook it for a couple of mins until it turns nicely brown. 6. Flip the crepe over and cook 1 more min. 7. Lift the crepe from the pan. 8. Roll up with cut fruits and serve with ice cream or whip cream.
RECIPE PROVIDED BY Robert 'Robby' Skeete Manager : Pirates of Caribbean Restaurant
DESSERT
TIME REQUIRED : 80-85 MINS YIELD : 32 PIECES
CASSAVA PONE INGREDIENTS ·Mashed Cassava – 2.1/2 lbs ·Grated Coconut – 1 lb ·Shortening – 3 oz ·Margarine – 3 oz ·Sugar – 5 oz ·Eggs – 3
·Raisins – 2 oz ·Salt - 1 tsp ·Mixed Spice/Cinnamon – 2 tsp ·Vanilla Essence – 2 caps ·Milk + Water (5:5) – 12 oz ·Spice, Salt, Lime/Orange Spice to taste
DESSERT
DIRECTIONS
1. Put all ingredients in a bowl and stir. (Except; milk and water) 2. Add water and milk until nicely done. 3. Pour into a baking tray. 4. Bake in a 300℉ oven for 30-35 mins. 5. Cut into pieces.
RECIPE PROVIDED BY Edouard Orle / Marie Ange Moise / Phillip Allen / Theresa Louis Bakers : Mannee's Bakery
DESSERT
TIME REQUIRED : 100 MINS YIELD : 1 WHOLE CAKE
GLUTEN-FREE CASSAVA & CARROT CAKE INGREDIENTS ·Cassava Flour - 200 g ·Grated Carrots - 250 g ·Butter - 140 g ·Caster Sugar - 150 g ·Eggs - 2 ·Cinnamon - 1 tsp ·Baking Powder - 1 tsp ·Raisins - 140 g
(Frosting) ·Egg Whites - 2 ·Water - 1/2 cup ·Sugar - 2 cups ·Vanilla Extract - 1 tsp
DESSERT
DIRECTIONS 1. Preheat oven to 180℃. 2. Beat in the butter and sugar in a mixer until soft and creamy. 3. Add grated carrots and raisins. 4. Pour in the eggs into the mix one at a time. 5. Allow each egg to be full incorporated before adding the next. 6. In a bowl mix the flour, cinnamon and baking powder. 7. Add the dry ingredients to the creamed mixture. 8. Pour the cake batter into the prepared tin and bake at 180℃ for 55 mins. 9. Allow to cool then serve with vanilla frosting and carrot shavings to decorate.
RECIPE PROVIDED BY Natoya Maximin Food & Nutrition Student : Castries Comprehensive Secondary School
DESSERT
TIME REQUIRED : 80 MINS YIELD : 8 CUPS
CASSAVA & CHERRY CUPCAKE INGREDIENTS ·Cassava Flour - 2 cups ·Unsalted Butter (Melted) - 8 tbsp ·Granulated Sugar - 1 cup ·Egg - 1 ·Egg Yolk - 1
·Vanilla Extract - 2 tsp ·Cornstarch - 2 tbsp ·Baking Powder - 2 tsp ·Salt - 1/2 tsp ·Milk - 2/3 cup
DESSERT
DIRECTIONS 1. Preheat oven to 325℉. 2. In a large bowl, place butter, sugar, egg, egg yolk and vanilla and beat well. 3. Mix in all the dry ingredients separately. 4. Pour the wet ingredients into the dry ingredients slowly (3 batches) and beat until light and fluffy. 5. Allow the mixture to cool for about 2 mins and then put the mixture into cups. 6. Bake in the oven until golden brown. 7. Cool the cupcakes before frosting or decorating.
RECIPE PROVIDED BY Shantelle Regis Food & Nutrition Student : Castries Comprehensive Secondary School
DESSERT
TIME REQUIRED : 45 MINS YIELD : 3 CUPS
CASSAVA CRUMBLE INGREDIENTS (Crumble) ·Cassava Flour - 5 tbsp ·Sea Salt - 1/8 tsp ·Vanilla Essence - 1/4 tsp ·Maple Syrup (Grade B) - 1.1/2 tsp ·Coconut Oil - 2 tbsp
(Coconut Milk Yogurt) ·Vanilla Yogurt - 1 cup ·Finely Grated Coconut - 2 tbsp ·Maple Syrup - 1 tbsp ·Vanilla Essence - 1/4 tsp ·Coconut Milk - 2 tbsp
DESSERT
DIRECTIONS 1. Preheat oven to 360℉. 2. Mix all the ingredients with a fork in a small bowl until the ingredients are crumbly. 3. Spread in an even layer on baking sheet. 4. Bake it in the oven for 10 mins. 5. Rotate and bake for an additional 5-10 mins until golden. 6. Set aside to cool. 7. Add all the Coconut Milk Yogurt's ingredients to a mixing bowl and stir to combine. 8. Refrigerate until ready to serve with the crumble. 9. Add crumble to the bottom, yogurt in the middle and top with crumble of a small serving bowl.
RECIPE PROVIDED BY Marlia Crick Food & Nutrition Student : Castries Comprehensive Secondary School
DESSERT
TIME REQUIRED : 70 MINS YIELD : 46 PIECES
CASSAVA STARCH CAKE INGREDIENTS ·Cassava Starch - 1 lb ·Flour - 1/2 lb ·Lard - 1/4 lb
·Sugar - 1 lb ·Warm water - 1/2 cup ·Almond Essence - 1 tsp
DESSERT
DIRECTIONS 1. Roll out the dry starch finely. 2. Preheat oven to 250℉. 3. Mix warm water and sugar to form syrup. 4. Mix it together the all ingredients. *Syrup should be added by bit until dough is hard. 5. Make a thin roll and cut into sticks. *As your preference, shape it differently. e.g.) star, heart, etc. 6. Put on a graced baking pan. 7. Bake in 250℉ oven for 35-40 mins.
RECIPE PROVIDED BY Cecilia Alexander Owner : Tasty Fruits Pro
DRINK
TIME REQUIRED : 5 MINS YIELD : 1.1/2 CUP
SWEET CASSAVA PUNCH INGREDIENTS ·Cooked Sweet Cassava - 1/2 cup ·Coconut Milk (or any other milk) - 3/4 cup ·Sugar (or other sweetener) - 2 tbsp
·Vanilla Essence - 1 tsp ·Nutmeg - 1/4 tsp ·Cinnamon - 1/2 tsp
DRINK
DIRECTIONS
1. Put all ingredients in a blender. 2. Blend until it is liquefy. 3. Serve on crushed ice.
RECIPE PROVIDED BY Lisa Hunt-Mitchell Chief Nutritionist : Ministry of Health and Wellness
If you are interested in providing cassava as a farmer, supplier or seller... Please contact us to get further information! Department of Agriculture, Fisheries, Natural Resources and Cooperatives Tell : (758)468-4169 / (758)520-6026 ■Ministry's web: http://www.moa.malff.com/ ■Ministry's Facebook: https://www.facebook.com/MinistryOfAgriculture.SLU/ ■Ministry's YouTube: https://www.youtube.com/user/IslandAgriCULTURE/featured