From the recipe collection
Piutu
A plain Tausug and Sama cassava staple: cassava is steamed until fully tender, pounded smooth, then shaped into compact rounds or logs for eating with savoury seafood dishes.
- Prep time
- 30 min
- Cook time
- 40–50 min
- Yield
- 6–8
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Before starting, complete the supplier’s full preparation directions for the measured commercially prepared sweet cassava, including any required draining or pre-treatment. Use only a product intended for this cooking method.
- Arrange the cassava in a steamer and steam for 30–40 minutes, or until every piece is translucent at the edges and a knife passes through without resistance.
- While still hot, pound or mash the cassava until smooth, elastic, and free of firm pieces. Work in batches if your mortar or bowl is small.
- Mix in the salt, then shape the warm cassava into short cylinders or thick disks with damp hands.
- Set the pieces on softened leaves and steam for another 5–10 minutes so the shapes firm and pick up the leaf aroma.
- Rest for 5 minutes, then tear or slice into smaller portions.
- Serve plain with piyalam, kinilaw, seaweed salad, or another strongly seasoned seafood dish.
