📝 About This Recipe
Casabe is a remarkable, ancient gluten-free flatbread originating from the indigenous Taino people of the Caribbean. Made from a single, humble ingredient—the cassava root—this crisp, cracker-like bread is prized for its incredible shelf life and subtle, nutty flavor. It serves as a versatile canvas for both savory and sweet toppings, representing a culinary bridge to the pre-Columbian past.
🥗 Ingredients
The Star Ingredient
- 4 pounds Yuca (Cassava) Root (fresh, firm, and free of dark soft spots)
- 4 cups Cold Water (for soaking and cleaning)
Seasoning (Optional/Modern Twist)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Garlic Powder (for a savory variation)
For Serving and Finishing
- 2 tablespoons Extra Virgin Olive Oil (for brushing after cooking)
- 1 piece Fresh Garlic Clove (peeled, to rub on the warm bread)
- 2 tablespoons Honey (for a sweet accompaniment)
- 2 pieces Lime Wedges (for serving)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the cassava. Use a sharp knife to cut off the ends of the roots, then slice the brown bark-like skin and the thick pinkish inner layer. Peel completely until only the snowy white flesh remains.
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2
Grate the cassava using the finest side of a box grater or a food processor with a fine grating attachment. The goal is a wet, pulpy mash.
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3
This is the most critical step: removing the moisture. Place the grated pulp into a clean kitchen towel or cheesecloth. Twist and squeeze with all your strength over a bowl to extract as much liquid as possible. The pulp should feel dry and crumbly when finished.
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4
Break up the squeezed clumps of cassava with your fingers. Sift the dry pulp through a medium-mesh sieve into a large bowl to ensure a uniform, flour-like consistency without large chunks.
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5
If using salt or garlic powder for a modern flavor profile, whisk it into the sifted cassava meal now until evenly distributed.
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6
Heat a large, flat cast-iron griddle or non-stick skillet over medium-low heat. Do not add oil; the traditional method is a dry roast.
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7
Pour about 1/2 cup of the cassava meal onto the hot griddle. Use the back of a spoon to spread it into a thin, even circle, about 6-8 inches in diameter and 1/8 inch thick.
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8
Press down firmly on the flour with a spatula. This helps the starch molecules bond together to form a solid disc.
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9
Cook for 3-5 minutes on the first side. You will see the edges start to lift and the bottom turn a light golden brown.
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10
Carefully flip the casabe using a wide spatula. Cook for another 3-4 minutes on the second side until the bread is firm and crisp.
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11
Remove from the heat and place on a wire rack. As it cools, the casabe will harden further into its signature cracker-like texture.
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12
Repeat the process with the remaining cassava meal. If the bread feels too soft, you can place the finished discs in a low oven (200°F) for 10 minutes to fully dehydrate.
💡 Chef's Tips
Ensure the cassava is squeezed as dry as possible; excess moisture will result in a gummy rather than crispy bread. If your casabe falls apart when flipping, you may need to sift the flour finer or press down more firmly during the initial cooking phase. For the most authentic flavor, avoid using frozen cassava; fresh roots have the necessary starch quality for bonding. Store finished casabe in an airtight container in a dry place; it can last for months if kept moisture-free. If the bread loses its crunch, simply pop it back into a warm oven or toaster for a minute to revive it.
🍽️ Serving Suggestions
Rub a raw garlic clove over the warm casabe and drizzle with olive oil for a classic savory snack. Serve alongside a hearty bowl of Sancocho or black bean soup to use as a scoop. Top with avocado mash, lime juice, and a sprinkle of chili flakes for a gluten-free 'toast' alternative. Pair with guava paste and white cheese for a traditional Caribbean sweet-and-salty dessert. Dip into a fresh mojo sauce made of olive oil, garlic, and citrus.