What a hit recipe for Ecuador’s opening game! As popular as football, these devilish little bread balls are a craving in the making – once you taste the best snack in Ecuador, nay, the world, well, your life has changed, your taste buds will let you know that you have broken into a whole new universe: one filled with multi-sensory, multi-dimensional snack sensations. Your gustatory cells will never be the same again.
Remember the first time you felt that wave of passion for football rising from your guts, your nether regions, your soul, cheering your team to certain victory? Remember the first time you felt that intestine-wrenching sorrow when your team lost to an inferior side, that very moment the ball hit the back of the net in the final 30 seconds of the game?
That is how you will remember the joy of the first time you tasted Pan de Yuca and then the terrifying jolt of the first time you experience the need, the aching craving for more.
Golden, cheesy, chewy, gluten free, it’s hard to know if these are the work of the devil or of sweet athletic, luminous yellow and blue-clad angels (Ooh I’ve just visualized the video commercial for the Pandemonio bars we’re going to have to open across London. Call the Ecuador team PR, I have a plan …)
Pan de Yuca is also eaten in Colombia, Argentina and other parts of South America, as well as Japan and Brazil, but here is the original Ecuadorian recipe, the one made by the brilliant and talented Cristy Raad, showcasing the flavours she was lucky enough to grow up with, and the delights her child is being conditioned to crave for as we go to press.
It is not too complicated, except for assembling the bulky food processor and finding the tapioca flour – you can buy it in some health shops and in Amazon (overpriced).
If you can’t be bothered with the food processor, try to make the recipe by using your hands. You will need to use a cheese grater instead. Follow the steps and you should have the same result. Either way, let us know how you get on, by posting your feedback in the comments.
A gigantic thank you to Cristy Raad for joining the World Cup of Food – look out for more news from this innovative chef on these pages as she’s about to announce a big idea that will revolutionize… well, I don’t want to spoil the surprise, but it will change the world as we know it.