Recipes
around
the World
Manioc (Cassava Pudding)
Vanuatu
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
Base Ingredients
• 2 lbs (900 g) fresh cassava (manioc), peeled and grated
• 1 cup (240 ml) coconut milk
• 1/2 cup (100 g) brown sugar
• 1 teaspoon vanilla extract
• Banana leaves or aluminum foil for wrapping
Preparation
Prepare the Cassava:
Peel the cassava and grate it finely. If the cassava is too watery, squeeze out some of the excess liquid.
Mix the Ingredients:
In a large mixing bowl, combine the grated cassava, coconut milk, brown sugar, and vanilla extract. Mix well to create a thick batter.
Prepare the Wrapping:
If using banana leaves, wash them thoroughly and briefly pass them over a flame to make them more pliable. If using aluminum foil, cut it into large squares.
Assemble the Pudding:
Lay out the banana leaves or aluminum foil on a clean surface.
Place a portion of the cassava mixture onto the center of each leaf or foil square.
Fold the leaves or foil over the mixture to create a secure parcel.
Cook the Pudding:
Preheat your oven to 350°F (175°C) or prepare a steamer.
If baking, place the wrapped parcels on a baking sheet. If steaming, place them in the steamer basket.
Bake or steam for about 1 to 1.5 hours, or until the cassava pudding is firm and cooked through.
Serve:
Allow the parcels to cool slightly before unwrapping.
Serve the cassava pudding warm or at room temperature.
Enjoy your meal!