Venezuelan Casabe Recipe
Casabe is a cherished traditional delicacy enjoyed across the Caribbean, Central, and South America. This thin flatbread is crafted primarily from a single ingredient: cassava root (also known as tapioca).
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
Calories: 350kcalCarbohydrates: 78gProtein: 3gFat: 3gSodium: 1192mgFiber: 4gSugar: 4g
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