Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Kassav ak Mamba (Cassava Bread with Spicy Peanut Butter)
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes drying time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 668
- Total Fat
- 40 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 0 milligrams
- Sodium
- 827 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 12 grams
- Sugar
- 2 grams
- Protein
- 15 grams
This is an incredibly popular breakfast or snack in Haiti: crisp, earthy cassava bread (kassav in Creole) spread with mamba, a creamy, fiery, freshly ground peanut butter. The flavor of the two together is absolutely delicious, especially if you’re a peanut butter connoisseur. Spicy Haitian mamba is traditionally made with peanuts roasted over an open fire and then ground by hand in a mortar and pestle — making it this way can be an all-day affair. Here oven-roasting them briefly and then blitzing them in a food processor means the work is done in minutes rather than hours and the flavor and texture are still excellent. For the cassava (yuca) bread, to replicate the stone plates used in Haiti to bake the thin bread over charcoal, I use a hot cast-iron skillet to make this cracker-like bread golden brown and crisp.
- Level: Easy
- Total: 1 hr 30 min (includes drying time)
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 668
- Total Fat
- 40 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 0 milligrams
- Sodium
- 827 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 12 grams
- Sugar
- 2 grams
- Protein
- 15 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F.
- Toss the peanuts with 2 tablespoons of the grapeseed oil on a parchment-lined baking sheet. Bake until the peanuts are golden brown and fragrant, 25 to 30 minutes, making sure to check towards the end to prevent burning.
- Use the smallest shredding holes on a box grater to grate the yuca into a bowl. Wrap the yuca in cheesecloth and squeeze out any excess moisture from the yuca back into the same bowl. Set the bowl aside. Transfer the yuca to a baking sheet, spread it out evenly and place in the refrigerator to dry for 15 to 20 minutes.
- Meanwhile, combine the peanuts, Scotch bonnet peppers, 1/4 teaspoon of the brown sugar and a pinch of salt in a food processor and process until smooth and creamy, about 5 minutes. Slowly drizzle in the remaining 2 tablespoons grapeseed oil while processing until it makes a smooth paste, about 5 minutes. Transfer to a medium bowl or mason jar for storage. Set aside.
- Pour off the clear or slightly cloudy portion of the liquid squeezed from the yuca, reserving any white starch that sticks to the bottom of the bowl.
- Transfer the yuca to another piece of cheesecloth and squeeze out and discard any excess moisture. Transfer the yuca to the bowl with the yuca starch, then add the coconut, nutmeg, allspice, a pinch of salt and the remaining 1 teaspoon brown sugar and mix well.
- Heat a cast-iron skillet over medium-high heat and add about 1 teaspoon grapeseed oil. Spread a handful of the yuca mixture onto the skillet, making sure the pieces are sticking together. Use a flat spatula to push in the sides and form a circle, then also press down firmly on top of the mixture until it’s very thin (about 1/8 inch thick) to allow it to cook evenly. Cook until golden brown on the bottom, 2 to 3 minutes, then flip and repeat on the other side. Transfer to a baking sheet lined with a cooling rack. Repeat with the remaining yuca mixture, adding additional oil to the skillet as needed.
- Spread the spicy peanut butter on top of the cassava bread and serve.
Cook’s Note
The peanut butter can be made ahead of time and stored in a mason jar for up to 4 days.
