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
- Wash and peel the yuca (cassava).
- Using a grater, grate the yuca using the finest section.
- Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
- Add salt to the yuca mixture and stir it in well. Break up any lumps.
- 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.
- Heat a frying pan (a cast-iron skillet works well). Do not add any oil.
- When the pan is hot, place a quantity of grated yuca in the middle of the pan.
- Spread it out with a spatula, or back of a spoon, into a thin circular cake.
- Cook until bottom is golden, then flip and cook the other side until golden.
- You may serve casabe warm or allow it to cool for storage. Cooled casabe is hard like a cracker.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|