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Preparation
1. peel the cassava, wash and grate very well.
let it drain through a sieve.
Press very hard to extract all the juice.
To press it can be used a sebucan (indigenous utensil made of cane fibers for that purpose), a press, a belt or simply a cloth that with the grated cassava inside is twisted strongly until all the juice or ´´yare´´, which is poisonous and from which cassava starch is obtained.
2. In a hot budare pour the amount of cassava needed to cover it. This is spread with a wooden spatula to form a layer about 3 millimeters thick, filling if necessary, and cook until the flour sticks or hardens, folding and pressing the edge with a spatula (about 1 centimeter) to make it stronger and more manageable.
cook until it begins to brown and can be turned completely hard and workable.
In the popular cassava production system, these ´´pies´´ are placed next to the fire or budare, supported by toothpicks so they finish drying.
3. Finally, the cakes are placed in the sun so that they dry well and do not run the risk of becoming moldy
let it drain through a sieve.
Press very hard to extract all the juice.
To press it can be used a sebucan (indigenous utensil made of cane fibers for that purpose), a press, a belt or simply a cloth that with the grated cassava inside is twisted strongly until all the juice or ´´yare´´, which is poisonous and from which cassava starch is obtained.
2. In a hot budare pour the amount of cassava needed to cover it. This is spread with a wooden spatula to form a layer about 3 millimeters thick, filling if necessary, and cook until the flour sticks or hardens, folding and pressing the edge with a spatula (about 1 centimeter) to make it stronger and more manageable.
cook until it begins to brown and can be turned completely hard and workable.
In the popular cassava production system, these ´´pies´´ are placed next to the fire or budare, supported by toothpicks so they finish drying.
3. Finally, the cakes are placed in the sun so that they dry well and do not run the risk of becoming moldy
Ingredients
- Casabe is an absolutely peasant and artisan product.
- Casabe or cassava is an unleavened, crunchy, thin and circular bread made of cassava flour, this is roasted in a budare, comal or grilled. Its production and consumption dates back to pre-Hispanic times; It is made from cassava
- ingredient: cassava
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