Chapana
Chapana is a traditional dessert from the jungle of Peru made with grated yuca (cassava) as the main ingredient.
Servings 4
Equipment
- kitchen twine
Ingredients
- 450 g frozen grated cassava
- 200-225 g coconut sugar
- 1 tbsp aniseed
- banana leaves
Instructions
- Thaw cassava in the fridge overnight.
- Wipe the banana leaves clean.
- In a bowl, mix cassava, coconut sugar and aniseed.
- Divide mix in 4 parts and wrap each in banana leaves in a rectangular pillow-like parcels, wrapping the leaf over itself in 2-3 layers without breaking it if possible.
- Tie the parcels with kitchen twine.
- Fill a pot with enough water to cover the parcels and bring to a boil.
- Pop the parcels in the pot and boil for 30 minutes.
- Fish the parcels out of the water and let cool down enough to unwrap and enjoy.
- Chapana is usually eaten warm, although some people enjoy it cold or at room temperature.