Central Africa · Breakfast
Pan de Yuca Annobonés (Annobón Cassava Griddle Bread)
Crisp, chewy griddled cassava flatbreads infused with fresh coconut milk and a hint of aniseed, traditionally baked on iron planchas.
The story
Developed on the isolated volcanic island of Annobón in the South Atlantic, this rustic flatbread is eaten at dawn alongside sweet black tea or carried by island fishermen on extended ocean outings. Annobonese Fá d'Ambô culinary tradition merges Portuguese colonial maritime provisions with African root crop techniques. A crucial technical element is extracting just enough starch water from the freshly grated cassava so the cakes bind tightly on the hot griddle without requiring added flour or leavening agents.
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