Galette de couac

Name: Galette de couac
Total time: 30 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 300 g (11 oz) couac (toasted cassava meal); 400 ml (1⅔ cups) lukewarm water; 50 g (3½ tbsp) melted butter; 100 g (1¼ cups) shredded coconut; 1 pinch salt

French Guiana cassava and coconut griddle cake

⏱ 30 minServes 4Easy510 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

300 g (11 oz)couac (toasted cassava meal)cassava meal
400 ml (1⅔ cups)warm water
50 g (2 oz)melted butter
100 g (3½ oz)grated coconut
1 pinchsalt

300 g (11 oz) couac (toasted cassava meal) cassava meal
400 ml (1⅔ cups) warm water
50 g (2 oz) melted butter
100 g (3½ oz) grated coconut
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 flat skillet (24 cm / 9½ in)

1 bowl (2 L / 2 qt)

1 wide spatula

1 measuring cup (500 ml / 2 cups)

03 — Method

Put the couac in the bowl and gradually moisten it with the warm salted water, stirring with a fork, then let it swell for 15 minutes until soft.
Add the grated coconut and half the melted butter and mix with your fingertips until evenly moist and slightly buttery.
Heat the flat skillet over medium heat, butter it lightly, then spread an even layer of couac, pressing firmly with the spatula into a compact cake.
Cook for 5 to 6 minutes without touching, until the bottom is golden and the cake holds together in one piece.
Flip it decisively with the wide spatula, butter lightly again and cook the other side 5 more minutes until evenly golden.
Slide the cake onto a board, cut into wedges and serve warm with a broth — or with a little jam as an after-school snack.