Casabe is a traditional delicacy among the Caribbean, Central, and South American populations. It is a thin flatbread that is made almost entirely from one ingredient, the cassava root (tapioca).
Origin & Cultural Significance
Casabe is a staple dish for many South American and Caribbean people, and is considered one of the oldest recipes dated back to the pre-Columbian period where it was first produced and consumed. Cassava root is one of the most abundant root crops available across the two continents.
It was first developed by the Arawak ethnic group, the Taino Indians. The word casabe is derived from the word casabi, which means cassava root, a term used among the Arawak people.
Casabe also signified a great advancement during the development of pre-Hispanic cultures and was sometimes referred to as the “bread of the earth”.
Because of its long shelf life, It was one of the major foods that was used in the exchange of various goods between the indigenous people of the Caribbean. This prompted the spread of the delicacy in other places where the Arawak group settled.
Different variants in different places had evolved throughout the years but the basic preparation is the same. Some cultures make it into a sweet dish, utilising fruits such as strawberries or bananas, while some serve it savory with ingredients such as cheese, butter, tomatoes and many others.
Venezuelan Casabe Recipe
Ingredients
- Yucca or Cassava root - 1 kilo
- Oil - 1 tsp
- Salt - 1 tsp
Instructions
- First, wash the cassava root properly then peel off the skin.
- Grate the peeled cassava root using the finest side of the grater.
- Transfer the grated cassava to a clean cotton cloth then start squeezing it and completely extract its starchy juices. Discard the liquid.
- Place the cassava shreds in a large bowl. Add the salt and combine it well.
- Spread over the cassava mixture in a flat tray and place it inside the refrigerator for about 4 hours to remove excess moisture. Occasionally stir it to break any formed lumps.
- Remove it from the refrigerator. The texture of the cassava mixture should now be similar to that of grated parmesan.
- Divide the casabe into equal portions with two to three tablespoons of each part.
- Using a medium-sized frying pan on medium-high heat put a little bit of oil and spread it to avoid the mixture from sticking into the pan.
- Place one portion of the cassava mixture in the pan and flatten it using the back of a spoon or a spatula into a thin circular disc.
- Cook it for about 1 minute or until the bottom part is golden brown in colour. Do the same procedure on the other side. If the casabe is still flexible, allow it to cook longer.
- Place the cooked flatbread on a wire rack to cool.
- Cooked casabe may be served with cheese or butter or any other ingredients. It can also be stored in an airtight container after it has cooled down.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1192mgCarbohydrates: 78gFiber: 4gSugar: 4gProtein: 3g
Venezuelan Casabe Recipe
Ingredients
- Yucca or Cassava root - 1 kilo
- Oil - 1 teaspoon
- Salt - 1 teaspoon
Instructions
- First, wash the cassava root properly then peel off the skin.
- Grate the peeled cassava root using the finest side of the grater.
- Transfer the grated cassava in a clean cotton cloth. Start squeezing it and completely extract its starchy juices. Discard the liquid.
- Place the cassava shreds in a large bowl then add salt. Combine well.
- Spread over the cassava mixture in a flat tray and place it inside the refrigerator for about 4 hours to remove excess moisture and occasionally stir it to break any formed lumps.
- Remove it from the refrigerator. The texture of the cassava mixture should now be similar to that of grated parmesan.
- Divide the casabe into equal portions with two to three tablespoons of each part.
- Using a medium-sized frying pan on medium-high heat, put a little bit of oil and spread across the pan to avoid the mixture from sticking into the pan.
- Place one portion of the cassava mixture in the pan and flatten it using the back of a spoon or a spatula into a thin circular disc.
- Cook it for about 1 minute or until the bottom part is golden brown in colour. Do the same procedure on the other side. If the casabe is still flexible, allow it to cook longer.
- Place the cooked flatbread on a wire rack to cool.
- Cooked casabe may be served with cheese or butter or any other ingredients. It can also be stored in an airtight container after it has cooled down.