Cassava, a staple crop across Nigeria and many parts of Africa, is a powerhouse of carbohydrates and a versatile ingredient. While we commonly use it to make fufu, garri, and abacha, its potential goes far beyond these traditional dishes. At AyosifamHub, we’re all about innovation and value addition in agriculture, and today, we’re sharing a fantastic way to transform your cassava harvest into a delightful treat: homemade cassava biscuits!
This recipe is not only a fantastic way to utilise surplus cassava but also a great opportunity for small-scale agribusiness. These biscuits are naturally gluten-free and can be a healthier alternative to store-bought varieties. Let’s get baking!
The Secret Ingredient: High-Quality Cassava Flour
The key to great cassava biscuits is using the right kind of cassava flour. You’ll need High-Quality Cassava Flour (HQCF), which is a fine, white, and odourless flour produced from fresh cassava roots. Unlike regular garri or fufu flour, HQCF is processed to have a neutral taste, making it perfect for baking.
Why HQCF?
Neutral Flavour: It doesn’t have the characteristic sour taste of fermented cassava products.
Fine Texture: It’s similar to wheat flour, which is essential for a smooth biscuit dough.
Versatility: Can be used as a substitute for wheat flour in many recipes, especially for gluten-free baking.
You can buy HQCF from local markets, specialized agribusiness stores, or even produce it yourself from your farm with the right processing techniques.
Recipe: Simple & Delicious Cassava Biscuits
This recipe is designed to be straightforward, using ingredients you can easily find.
Yields: Approximately 24-30 biscuits
Prep Time: 20 minutes
Bake Time: 15-20 minutes
Ingredients:
2 cups High-Quality Cassava Flour (HQCF)
1/2 cup sugar (adjust to your preference)
1/2 cup margarine or butter, softened
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
2-4 tablespoons milk (or water), as needed
1 teaspoon vanilla extract (optional)
Step-by-Step Instructions:
Step 1: Prepare Your Workspace
Preheat your oven to 180°C (350°F). Lightly grease and flour a baking sheet or line it with parchment paper.
Step 2: Cream the Fats and Sugar
In a medium-sized bowl, use a wooden spoon or a hand mixer to cream the softened margarine (or butter) and sugar together until the mixture is light and fluffy. This step is crucial for achieving a tender biscuit texture.
Step 3: Add Wet Ingredients
Beat the egg and add it to the creamed mixture. Stir in the vanilla extract (if using). Mix until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the cassava flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed.
Step 5: Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing with a spoon or your hands. The dough will be crumbly at first. Add the milk, one tablespoon at a time, and knead the dough until it comes together into a smooth, pliable ball. Be careful not to add too much milk; the dough should not be sticky.
Step 6: Roll and Cut the Biscuits
Lightly flour your work surface and a rolling pin. Place the dough on the floured surface and roll it out to about 1/4 inch thickness. Use a cookie cutter or the rim of a small cup to cut out your biscuit shapes. You can also simply cut them into squares or diamonds with a knife.
Step 7: Bake to Perfection
Carefully transfer the cut-out biscuits to your prepared baking sheet. Place the sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown. The biscuits will harden as they cool, so don’t worry if they feel a bit soft when you take them out.
Step 8: Cool and Enjoy!
Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, they will be crisp and ready to eat. Store them in an airtight container to maintain their freshness.
Tips for Success & Agribusiness Ideas
Flavour Variations: Get creative! Add a pinch of nutmeg, cinnamon, or ginger powder to the dry ingredients. You can also mix in desiccated coconut, chocolate chips, or ground peanuts for extra flavour and texture.
Packaging: If you’re considering this as a business venture, invest in attractive, branded packaging. Small, sealed plastic packs are perfect for sales at local shops, markets, and even online.
Marketing: Highlight the unique selling points: “Made from local cassava,” “Naturally gluten-free,” “Healthy and delicious.” Partner with local vendors and promote your products on social media platforms like Instagram and Facebook.
Scaling Up: For larger production, consider investing in a small-scale cassava processing machine to produce your own HQCF, which will significantly reduce your cost of production.
Making biscuits from cassava is a testament to the immense potential of our local agricultural products. It’s a journey from the farm to a delightful snack that creates value and new opportunities. Try this recipe, and let us know your experience in the comments below! Happy baking!
