Gluten-Free Cassava Cake (Banku) with Avocado

Ingredients

• 2 cups Grated Cassava
• 1/2 cup Plantain Flour
• 1/2 medium Onion
• 1/4 small Scotch bonnet pepper
• 1/2 tsp Salt
• 2 tbsp Vegetable oil
• 2 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 cups of grated cassava, 1/2 cup of plantain flour, the 1/2 medium onion (finely chopped), and the 1/4 small scotch bonnet pepper (finely minced). Add the 1/2 tsp of salt and mix everything together thoroughly until well combined.
2. 2Place a 25.4 cm non-stick frying pan over medium-high heat. Add the 2 tbsp of vegetable oil and let it heat up for about 1 minute until it shimmers.
3. 3Carefully spoon about half of the cassava mixture into the hot oil in the frying pan. Use the back of your spoon to gently flatten the mixture into a round cake shape, about 1.27 cm thick.
4. 4Fry the cassava cake for 6-8 minutes on the first side, until it is a deep golden brown and the edges look crispy. Carefully flip the cake over using a spatula and fry the second side for another 6-8 minutes until it is also golden brown and crispy.
5. 5Remove the cooked cassava cake from the frying pan and place it on a plate. If you have any remaining cassava mixture, repeat steps 3-5 to make a second cake.
6. 6While the cake is cooking or after it's done, cut the 2 medium avocados in half, remove the pits, and slice them. Serve the sliced avocado alongside the warm cassava cake.

Substitutions

Related Guides