Cassava “Fufu” Mash (West Africa–Inspired)
Base: Boiled cassava, pounded smooth or puréed Texture: Stretchy, scoopable, soft Pairs with: Greens, okra, squash stew, or compliant peanut-style sauce (coconut-based)
Tropical Fruit “Festival” Fingers (Dessert-Style Option)
Base: Mashed banana or sweet potato + cinnamon + coconut (PM only) Form into: Stick-like finger breads Bake or griddle and serve as a dessert bread
Yuca Bread Rolls (Pan Cubano–Inspired)
Base: Cassava + garlic + lemon + parsley Shaped into: Oval rolls Dry-baked for soft interior and light crust
Pan Sobao–Inspired Potato Buns
Base: Mashed regular potato + cassava Flavor: Slight hint of fruit purée or sweet potato for softness Form into: Soft rolls or mini loaves Bake until lightly golden
Tostones-Inspired Plantain Wraps
Base: Green plantains, boiled and flattened Dry-griddled until flexible Wrap around: Sautéed cabbage, mushrooms, or compliant veggie mash
Banana-Leaf-Wrapped Squash Conkies
Inspired by: Conkies or pasteles Filling: Mashed sweet potato or squash + cinnamon, herbs, or shredded coconut Wrapped in: Blanched banana leaves or collards Steamed until firm
Haitian Cassava Discs (Reimagined)
Base: Grated cassava + herbs (e.g., thyme, parsley, garlic) Pressed into: Thin or thick discs and baked until crisp or chewy Pair with: Lemony greens or squash stew
Coconut Bake–Inspired Squash Loaf
Base: Mashed kabocha squash + shredded coconut (PM only) Flavor: Parsley, garlic, or cinnamon (sweet version) Bake into: Thick round or loaf Slice for breakfast or sandwiches
Buss-Up-Shut–Style Torn Flatbread
Inspired by: Flaky paratha roti Base: Mashed potato + cassava + herbs Pan-sear and lightly tear into folds for rustic presentation Serve with: Curry-style compliant veggie mash
Sweet Potato “Coco Bread” Sliders
Inspired by: Soft sandwich-style coco bread Base: Mashed sweet potato + a little mashed banana (PM only) Form into: Folded pocket-style rounds Great for: Tucking in sautéed veg, herbs, or raw greens