Casabe is a traditional, thin, crunchy, and gluten-free flatbread made from yuca (cassava) root. Originating from the Taíno indigenous people of the Caribbean, the process involves grating the yuca, pressing out the toxic juice, and then baking the pulp into a crisp bread. It is a staple in many Caribbean countries, with its preparation recognized by UNESCO as a form of intangible cultural heritage.
Ingredients: Casabe is typically made with just one ingredient: yuca flour.
Preparation: The traditional process involves grating and pressing the yuca to remove its poisonous juice before cooking it on a hot surface. This step is crucial as raw yuca can contain a toxic substance that needs to be eliminated.
Characteristics: It is known for being a crispy, crunchy, and light flatbread. It can be found in both sweet and bitter varieties depending on the preparation.
Cultural significance: Casabe has been a part of the diet in the Caribbean for centuries and is considered one of the oldest foods in the region. It is a culinary heritage of the Taíno people.
Usage: It is a versatile bread that can be eaten on its own, served with local dishes, or used as a base for other foods, such as a gluten-free pizza crust or with sweet toppings like peanut butter.
Type
Bread
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