I absolutely love pastelles, so I am always willing to show its many variations, like this one called Cassava Pastelle. When I see them I feel like I am celebrating Christmas regardless of the time of the year. So far, I’ve made pastelles and shown you some variations in the years gone by, so I know you might just be thinking why would I come and post another pastelle recipe. I like giving people choices; everyone likes choices. Don’t you? Now we’re getting somewhere.
Cassava Pastelle: Another Variation
Not everyone likes cornmeal flour, and there are a few who suffer from allergic reactions from eating corn. I have done a flour pastelle recipe that is a good substitute for cornmeal flour, but then there are those who are allegic to gluten in flour as well. So, what could we do for the few who still want to enjoy a good pastelle this season? Innovate.Â Here is one for you I know you would definitely love.
A Pastelle Dough made from Cassava
I am really excited to share with you this Cassava Pastelle recipe, an idea which was given to me by my esteemed cooking mentor while on the phone a few days ago (yes, I have a mentor). This idea however is simple and not far fetched because in my research, I’ve come across another version of pastelle dough made from other types of provisions such as a combination of green plantain, dasheen and potato. The Puerto Ricans make this type of dough called masa.
You’d be surprised at the smooth texture of the dough which is quite natural for boiled cassava. However, I must caution you that preparation time for this cassava dough may take a few minutes more than other doughs. It’s a bit labour intensive, but really worth the time.
When you boil the cassava, you will have to remove the “string” in the middle and then mash it with a fork, and then use your hands to help the cassava make a finer meal. Most times mashed cassava will have a few stiff lumps. These will have to be removed as well. All this work will pay off in getting a smooth easy-to-press dough.
Even though a little more time is needed in preparing this dough it is quite easy to make and the reward in the end is even better. People will surely want the recipe from you when they taste it lol!! So, without further delay here’s Cassava Pastelle. Enjoy!
Cassava Pastelle Recipe
3 medium cassava
1/4 cup butter
1/4 cup olive oil
Water to boil the cassava
1 stalk celery
2 cloves garlic
Note: To easily peel the cassava make a spiral mark along the length of it. Then use a knife to easily lift the skin.
More recipes to come.
Don’t forget to leave your comments in the comment box below about this innovation variation of pastelle, cassava pastelle.