Casabe — Print Recipe — The Culinary Codex

A thin, crispy flatbread made from pressed and dried yuca (cassava) — the ancient indigenous bread of Venezuela that predates corn tortillas.

Instructions

1 Peel and grate yuca finely using a food processor or hand grater.
2 Place grated yuca in cheesecloth and squeeze out all liquid thoroughly — this removes toxic cyanide compounds from bitter yuca.
3 Spread the dry, crumbly yuca pulp on a hot, ungreased budare or flat griddle in a thin, even layer.
4 Cook over medium heat for 5-7 min until the bottom is dry and slightly golden.
5 Flip carefully and cook the other side for 5 min more until firm and dry.
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.