|Nutritional Guidelines (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||4%|
|*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.|
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.