Caribbean Yuca Flatbread (Casabe)

A fresh casabe on a brown paper bag
Meng He/Flickr/CC By 2.0
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
91 Calories
0g Fat
22g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 91
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here are the traditional recipe and method of making Caribbean cassava (yuca) flatbread known as casabe.

This simple recipe requires only two ingredients—cassava and salt. It might seem simple enough, but mastering the technique may take practice. Alternative versions of this recipe do include cheese.


  • 1 pound cassava (yuca root)
  • Salt to taste

Steps to Make It

  1. Wash and peel the yuca (cassava).

  2. Using a grater, grate the yuca using the finest section.

  3. Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.

  4. Add salt to the yuca mixture and stir it in well. Break up any lumps.

  5. Divide grated yuca into equal parts and set aside. Depending on how big you want your casabe to be; I suggest 4 to 10 equal divisions.

  6. Heat a frying pan (a cast-iron skillet works well). Do not add any oil.

  7. When the pan is hot, place a quantity of grated yuca in the middle of the pan.

  8. Spread it out with a spatula, or back of a spoon, into a thin circular cake.

  9. Cook until bottom is golden, then flip and cook the other side until golden.

  10. You may serve casabe warm or allow it to cool for storage. Cooled casabe is hard like a cracker.