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.
- 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.
You Also Might Like
- Caribbean Chal Puri Recipe: This Indian-inspired flatbread is made in the Caribbean. The flatbread is stuffed with a seasoned filling of ground split peas and usually eaten with some type of meat or poultry curry.
- Jamaican Bammies Recipe: Bammies are similar to casabe or yuca bread. The differences between the two are that bammies are thicker and casabe is a flatbread cooked in a skillet. Bammies are soaked in coconut milk and then fried, steamed or baked.
- Cassava Chips Recipe: Similar to potato chips, these yuca chips taste great simply sprinkled with salt, but even better if served with salsa or a dip.
- Cassava Cheese Bread Recipe: Here yuca flour (tapioca starch) is used to make white-cheese bread rolls leavened with baking powder.