Haitian cassava or Kasav ak mamba is a favorite snack in Haiti, especially after a busy school day. If I got home and my mom was still out working, having kasav ak mamba always cheered me up. I liked to have it with sugar water, which got me ready to tackle my homework.
If you’re Haitian and this recipe brings back memories, we’d love to hear from you. Share your stories of enjoying kasav ak mamba in the comments below.
Whether you call it “kasav” or by the familiar term “wayal” among natives, your childhood recollections are a valuable part of this dish’s rich cultural heritage.
What is Haitian cassava?
Haitian cassava, also known as kasav, is a traditional flatbread made from grated, dried yucca (cassava root). It’s cooked on a pan until crispy.
For a sweet and nutty flavor, shredded coconut is added as a layer between the yucca, rather than just as a topping. This addition transforms the kasav into a delightful treat.
So, there are two main types of Haitian cassava or kasav: salted and sweet. Both varieties pair wonderfully with either spicy or sweet peanut butter, allowing for a delightful mix of flavors that cater to different tastes.
Whether you prefer a savory edge or a sweet treat, kasav offers a versatile base that complements the rich, nutty flavor of peanut butter beautifully.
Kasav, or Haitian cassava, is quite simple to make. It starts with grating yucca. The next step is to squeeze out all its water.
Heat up a pan, spread the grated yucca over it, and let it cook on low heat for about 3-5 minutes. You can make it thicker by adding more yucca on top and flipping it over to cook both sides.
Alternatively, you can sprinkle some coconut and sugar in between two layers of yucca, then flip it and cook until it’s golden brown.
I made some not a month ago for my husband, who has never been to Haiti, and he’s hooked!
Haitian cassava or Kasav
Ingredients
- Fresh yucca (cassava root)
- Shredded coconut (optional)
- Sugar (optional)
- Tools:
- Grater
- Cloth or strainer (for squeezing water out)
- Skillet or flat pan
Instructions
- Prepare the Yucca:
- Peel the yucca carefully to remove the outer skin.
- Grate the yucca using a grater into a medium bowl.
- Remove Excess Water:
- Place the grated yucca in a cloth or strainer.
- Squeeze out as much water as possible. The goal is to have the yucca as dry as possible to ensure a crispy texture.
- Cook the Kasav:
- Heat a skillet or flat pan over low heat. Do not add oil or butter.
- Sprinkle the grated yucca onto the pan in a thin layer, shaping it into a round flatbread.
- Cook for 3-5 minutes until the bottom starts to turn golden brown.
- Add Toppings (Optional):
- For a sweeter version, sprinkle a layer of shredded coconut and a little sugar over the cooking kasav before it’s fully done.
- Add another thin layer of grated yucca on top of the coconut and sugar.
- Flip and Cook:
- Carefully flip the kasav to cook the other side. If you added toppings, press down slightly to ensure the layers stick together.
- Cook for another 3-5 minutes or until both sides are golden and crispy.
- Serve:
- Remove the kasav from the pan and let it cool for a few minutes.
- Cut into slices or wedges and serve warm. Enjoy it plain or with additional toppings if desired.
Notes
Tips:
Squeezing the water out of the yucca is necessary for a crispy texture.
Keep the heat low to allow the kasav to cook through without burning.
Kasav can be stored in an airtight container and reheated for later enjoyment.
Enjoy your homemade Haitian cassava (kasav) as a snack or part of a meal!
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
