Chishimba (Zambian Cassava Cake)

Chishimba is a Zambian dessert made from cassava, showcasing the unique flavor of this root vegetable in a sweet and moist cake.

Ingredients

• 2 tablespoons vegetable oil
• 2 cups grated cassava
• 1 cup coconut milk
• 1 cup shredded coconut
• 1 cup brown sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking powder
• 1 pinch salth

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil.
2. In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar. Mix well to evenly distribute the ingredients.
3. Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well combined.
4. Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Stir the mixture until the spices and baking powder are fully incorporated.
5. Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon.
6. Place the cake pan in the preheated oven and bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Once the chishimba is fully baked, remove it from the oven and let it cool in the cake pan for a few minutes.
8. After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving.

More recipes with cassava, coconut milk, coconut, brown sugar, eggs, vanilla, cinnamon, nutmeg or baking powder

Adapted from “Chishimba (Zambian Cassava Cake)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.