Germaine’s cassava

The word “kassav” may remind you of a zouk-music band…  but to guadeloupeans, it is first and foremost a cassava-based dish. Germaine cooks it every day. This is what she says about it…

“Kassav is a pancake made from cassava flour. My workshop is open to anyone who wants to taste my recipes and learn how to prepare them. It’s a whole procedure!” (Laughter.)

“I tear off the root, peel it and wash it, then leave it to soak in a container. It is then ground to extract the juice. Four or five hours later, the starch has collected at the bottom of the container. This is called “moussache”.”

“The moussache is pressed to extract the water, then sieved and left to dry overnight.”

“To cook it, I spread a layer of it on a baking sheet, cover it with a sweet or savory filling, then cover that with another layer of moussache. It contains no water, no fat and no gluten.”

“On Friday evenings I organize a tasting session. On the menu: cassava acras, pancakes, a meat dish, a vegetable and a selection of desserts including sweet kassavs. I also organize a little educational workshop for €10 per person. Nothing is prepared ahead, it’s all fresh.”

Faustine François

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