Bakery Cart · Cassava Cheese Bread
Pan de Almidón
📷 Closely related photo — Photo: Horacio Cambeiro / Wikimedia Commons · CC BY-SA 3.0
Like Bolivia's cuñapé and Brazil's pão de queijo, it's made from cassava starch instead of wheat, a coincidence of parallel indigenous cassava traditions across South America.
Cassava starch is kneaded with cheese and egg into small ring- or roll-shaped loaves, then baked until chewy and golden. Bakery carts across Manabí sell them warm each morning.
Why it's made this way: Manabí's cassava fields supply the starch base, making this bread a direct product of the province's coastal-lowland agriculture.
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