Hi, gang. This week, I tried something new.: Cassava bread. I’d never seen it before and I was very curious. I had to buy it. (Does that surprise you?)
Mind you, I’ve seen–and even made–bread made out of cassava, but not 
what is known on the market as “cassava bread.” This particular product is dry, flat, and cracker-like. It’s quite plain and is meant to be eaten as an accompaniment to meats and stews. I asked my Dominican friend at work about that because the package says that it’s imported from the Dominican Republic. (What’s funny is that the store where I bought it had it stacked on a shelf in the produce aisle. Um, sure. You know, plantains, potatoes, and cassava bread all go together, right?)
shredded coconut, chunks of coconut, and coconut milk. It’s not that I was jonesing for Southeast Asian or African food, or even coconut—it was a decision of practicality. I decided that if I was going to go to the trouble of cracking open a coconut and working to get the meat out, I’d might as well do two coconuts at once and have enough for all the recipes that require it. So that’s what I did. Now I have some in the refrigerator and put a container of it it in the freezer.