Mbeju Recipe: The Best Gluten-Free and Cheesy Snack

manioc flour

🥗Healthier: almond flour

💰Cheaper: corn flour

Almond flour is gluten-free and lower in carbs.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a unique flavor.

In a 2-cup liquid measuring cup, combine the milk and kosher salt. Stir until the salt is completely dissolved. Set aside.

In a large bowl, combine the yuca starch, salt, cheese, and softened butter. Using your hand, mix until the ingredients form a crumbly texture.

Gradually add milk, a little at a time, while mixing continuously until the mixture resembles a coarse crumble with only a few larger pieces. The mixture should be moist but still crumbly. You may not need to use all the milk. Make sure the dough remains loose and not fully combined.

Heat 1 tablespoon of unsalted butter in a 9-inch frying pan over medium heat. Swirl the melted butter around the pan until it starts to turn golden brown.

Evenly sprinkle about 2 cups of the crumble mixture into the pan and spread it with the back of a spoon, ensuring it covers the bottom of the pan entirely. The layer should be neither too thick nor too thin.

Using a spoon, gently spread the mixture evenly, pressing only the edges to flatten them. Cook for 4-5 minutes until the bottom is crispy and golden brown and releases easily from the pan. Move the pan occasionally to ensure even cooking and prevent burning.

Carefully flip the Mbejú and cook for another 4 to 5 minutes on the other side, or until crispy and golden brown. Transfer the cooked Mbejú to a plate or sheet pan and cover with a clean kitchen towel to keep warm.

Repeat the process with the remaining crumble mixture, adding more unsalted butter to the pan as needed, until all the Mbejú is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens