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Tapa: recipe illustration
Breakfast

Tapa

A light flatbread or batter made from fermented cassava flour, with an airy, honeycombed texture and a slight tang. Enjoyed at breakfast or alongside sauces.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

231 kcal per serving

Protein
8.6 g
Carbohydrates
45.7 g
of which sugars
4.2 g
Fat
0.7 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dilute the cassava flour in lukewarm water until you get a smooth batter.
  2. Add the yeast, sugar and salt, then mix.
  3. Cover and let ferment for 2 hours in a warm place until the batter doubles in volume and is bubbly.
  4. Heat a nonstick pan over medium heat and pour in a ladleful of batter, shaping it into a pancake.
  5. Cook 2 to 3 minutes until the edges pull away and the top is full of holes, then flip and cook for another minute.

Variations and tips

Sweet tapa. Add a spoonful of coconut milk and 1 extra tablespoon of sugar to the batter for a richer taste.

More ideas

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Original Ecomely recipe.