Pan de Yuca is the bread of coastal Ecuador, but it is eaten widely across South America. It is made from Yuca flour, rather than corn or wheat, and fresh cheese.
Fresh cheese (or queso fresco) doesn't really exist in Europe – but well-drained cottage cheese can be used as an alternative – just add a pinch of salt.
Pan de Yuca is my favourite breakfast and can be knocked up in twenty minutes. It couldn't be simpler to make – here's Lucy's recipe.
One mug of yuca flour,
Two mugs of grated queso fresco,
One small spoon of baking powder.
Mix all the ingredients in a bowl. I like to really knead it with my fists, this helps it to rise.
Roll the mix into squash ball sized breads – if you don't play squash try a golf-ball – if you don't play golf then try a slighter undersized table tennis ball – and if you don't play table tennis either perhaps you should ask yourself precisely what you're doing with your spare time.
Place the dough balls into a preheated oven (220 degrees). Bake until golden, about 10-15 minutes.
|Pan de Yuca - notice how they've risen to the size of the white ball on a pool table - if you don't play pool...|
Serve with coffee and fruit for a breakfast of champions.