A thin, crispy flatbread made from pressed and dried yuca (cassava) — the ancient indigenous bread of Venezuela that predates corn tortillas.
Instructions
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1
Peel and grate yuca finely using a food processor or hand grater.
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2
Place grated yuca in cheesecloth and squeeze out all liquid thoroughly — this removes toxic cyanide compounds from bitter yuca.
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3
Spread the dry, crumbly yuca pulp on a hot, ungreased budare or flat griddle in a thin, even layer.
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4
Cook over medium heat for 5-7 min until the bottom is dry and slightly golden.
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5
Flip carefully and cook the other side for 5 min more until firm and dry.
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6
Remove and let cool — casabe becomes crispy as it dries. Break into pieces to serve.
Did You Know?
Casabe has the longest shelf life of any bread in the Americas — properly dried, it can last over a year without refrigeration.
The Story Behind Casabe
Casabe is one of the oldest prepared foods in the Americas, made by the Carib and Arawak peoples thousands of years before European contact. The technique of pressing yuca to remove its toxic liquid was an indigenous innovation that made the starchy root safe to eat. Spanish colonizers adopted casabe as ship provisions due to its incredible shelf life.
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