Indulge in the rich culinary heritage of French Guiana with this exquisite delicacy, Pain de Cassave. Crafted from the finest cassava roots, this traditional bread holds a special place in the hearts and palates of locals and visitors alike. Each bite unveils a harmonious blend of textures - crisp exterior giving way to a soft, chewy center. Savory yet subtly sweet, this gluten-free delight is not just a staple but a cultural emblem, reflecting the resilience and ingenuity of the people of French Guiana. Enjoy it on its own or paired with local specialties for an authentic taste of the tropics.

Here's a traditional recipe for French Guiana Cassava Bread (Pain de Cassave):

Ingredients:

• 500g cassava flour
• 250ml water
• 1 teaspoon salt
• Optional: grated coconut (for added flavor)

Instructions:

Prepare Cassava Dough:

1- In a mixing bowl, combine cassava flour and salt. If you're using grated coconut, add it at this stage.

2- Gradually add water to the flour mixture, stirring continuously until a firm dough forms. Adjust water quantity as needed; the dough should be pliable but not too sticky.

Knead the Dough:

1- Transfer the dough onto a clean, flat surface lightly dusted with cassava flour.

2- Knead the dough for about 5-10 minutes until it becomes smooth and elastic. This helps activate the gluten-like properties in cassava flour, giving the bread a better texture.

Shape the Bread:

1- Divide the dough into smaller portions, depending on how large you want your bread loaves to be.

2- Roll each portion of dough into a ball and then flatten it slightly to form a round or oval-shaped bread.

Cooking:

1- Heat a non-stick pan or griddle over medium heat.

2- Once the pan is hot, carefully place the shaped cassava bread onto the pan.

3- Cook each side for about 5-7 minutes or until golden brown, flipping halfway through. The bread should develop a crispy crust on the outside while remaining soft and chewy inside.

Serve:

1- Remove the cassava bread from the pan and let it cool slightly before serving.

2- Enjoy your freshly made French Guiana Cassava Bread (Pain de Cassave) on its own or paired with your favorite accompaniments, such as butter, cheese, or jam.

This recipe yields delicious, gluten-free cassava bread that embodies the flavors of French Guiana's culinary heritage. Adjust the ingredients and cooking time according to your preferences and desired texture. Bon appétit!

Nutritional Values:

Here are the approximate nutritional values for the main ingredients used in French Guiana Cassava Bread (Pain de Cassave) per 100 grams:

Cassava Flour:

• Calories: 330 kcal
• Carbohydrates: 82 g
• Fiber: 3 g
• Protein: 1 g
• Fat: 0.3 g
• Calcium: 17 mg
• Iron: 0.27 mg
• Potassium: 271 mg
• Vitamin C: 20.6 mg

benefits:

• Cassava flour is gluten-free, making it suitable for those with gluten intolerances or celiac disease.
• It is a good source of carbohydrates, providing energy for the body.
• Cassava flour contains fiber, which aids in digestion and promotes gut health.
• It contains some essential minerals such as calcium, iron, and potassium, which are important for overall health and well-being.
• Cassava flour also contains vitamin C, an antioxidant that supports the immune system and helps in collagen formation.

Water:

• Water does not contribute significantly to the caloric or macronutrient content of the bread.

benefits:

• Water is essential for hydration and maintaining fluid balance in the body.
• It helps regulate body temperature through sweating and respiration.
• Water is involved in various metabolic processes, including nutrient transport and waste removal.
• Adequate hydration supports kidney function and helps prevent dehydration-related health issues.
• Drinking water can also aid in weight management by promoting feelings of fullness and reducing calorie intake.

Salt:

• Calories: 0 kcal
• Sodium: 38758 mg

Note: Nutritional values are approximate and can vary based on factors such as the brand of cassava flour and the specific preparation method used. It's also important to consider that cassava flour is primarily carbohydrate-based, with minimal protein and fat content.