From West SulawesiRice, Noodles & Staples
Jepa (Mandar Cassava Flatbread)
Jepa
A Mandar flatbread of grated cassava and coconut cooked on a clay griddle. Eaten with grilled fish or bau peapi.
- Time
- 1 hr
- Serves
- 8 people
- Origin
- West Sulawesi
- Type
- Rice, Noodles & Staples
Ingredients
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How to Make
Crumble the squeezed cassava into fine granules. Sieve if needed.
Mix with the grated coconut and salt.
Heat a clay griddle or flat non-stick pan without oil.
Spread 3 tbsp of mixture about 0.5 cm thick and press.
Cook until the base is dry, then flip until both sides are cooked and lightly browned.
Kitchen tip
Squeeze the cassava completely dry so the jepa is not soggy.
Questions
Where does Jepa (Mandar Cassava Flatbread) come from?
Jepa is a traditional dish from West Sulawesi (capital: Mamuju), in the Sulawesi region of Indonesia.
How long does Jepa (Mandar Cassava Flatbread) take to make?
It takes about 1 hr in total to make 8 servings, including preparation.
What is the secret to a good Jepa (Mandar Cassava Flatbread)?
Squeeze the cassava completely dry so the jepa is not soggy.