Pan & Wok
Mbejú – cassava and cheese flatbread
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crumbly cassava starch turns into a cohesive cheese flatbread in the pan.
Timing
- Preparation: 15 min.
- Cooking/baking: approx. 24-36 minutes consecutively
- Rest/cooling: none
Estimated nutrition
per serving · Calculated for 3 servings.
- Energy
- ≈ 660 kcal
- Protein
- ≈ 9.8 g
- Carbohydrates
- ≈ 85.9 g
- Fat
- ≈ 30.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g tapioca starch (cassava starch) · ≈ 300 g · Assumed quantity / reference product
Tapioka/Tapiokastärke (K512000) - 150 g finely crumbled mild white cheese · ≈ 150 g · Assumed quantity / reference product
Salzlakenkäse aus Kuhmilch, Hirtenkäse, mind. 45 % Fett i. Tr. (M052000) - 70 g soft butter · ≈ 70 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 50-80 ml milk · ≈ 65 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200)
Not included in the base calculation
- 4 g salt after cheese · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g tapioca starch (cassava starch)
- 150 g finely crumbled mild white cheese
- 70 g soft butter
- 50-80 ml milk
- 4 g salt after cheese
Instructions
- Put the tapioca starch in a bowl and rub in the butter thoroughly with your fingertips.
- Add cheese and salt, use very little milk to create a light, moist, crumbly mixture; You don't want it to turn into a classic smooth dough.
- Preheat a non-stick pan to medium temperature. Loosely spread one sixth of the mixture into a circle about 12 cm in size and press down lightly.
- Bake for 2-3 minutes per side. Once the bottom holds together and is browned, carefully turn over with a wide spatula.
- Serve warm, brushing with a little butter if necessary.
Tips
- Too much milk prevents the typical crumbly texture - dose gradually.
- Food safety: The flatbreads break easily before baking; don't turn too early.
- Technology: Germany: tapioca starch instead of cassava flour; the difference is important.
