Preparation

There are different types of Casabe, with the manioc you can prepare the following: starch cassava, made with cassava dough mixed with starch, ripe cassava, venison cassava made with unpressed cassava dough, cassava for chicha and aj ' upora which means son of casabe in Tukano.

cassava starch is considered the best cassava because it contains no mix.

cassava starch
Take three kilos of starch, which pass through a sieve, part of the sieve is roasted in a very hot pan and mixed with the starch being sieved. When obtaining a single mixture, it is transferred to the hot pan and watered in circles. When the cassava is already being roasted, it is divided into four equal parts. it is left to roast for another time and when it is ready it is lowered from the pan.

Ingredients

  • three kilos of starch