Casabe Recipe
Cassava cassava or cassava is one of the oldest traditional dishes in the Americas; It has its origin in the indigenous cultures of the American Caribbean, in Colombia this food comes from the indigenous ethnic groups that lived and live in the Orinoquia region or the eastern plains, a region that is shared with the sister republic of Venezuela; We bring you an easy recipe on how to prepare a homemade casabe; and the traditional recipe that many indigenous ethnic groups still use for its preparation.
Ingredients
- 1 pound of cassava
- Water
Step by step preparation
Preparation of homemade Casabe recipe
- Remove the peel from the cassava, then clean it and wash it with plenty of water.
- Then the cassava is grated with the finer side of the grater until a mass of cassava remains.
- Then use a clean piece of cloth, preferably cotton, to squeeze the dough as much as possible and get as much water out of it as possible.
- Then you transfer that dough to a baking tray, there you distribute the dough throughout the tray and keep it in the refrigerator for 4 hours. Every hour within those four you must stir and break up any lumps that result.
- Then take it out of the refrigerator and heat a non-stick pan (preferably the smallest pan you have) over medium-low heat.
- Then you spread a little of the flour throughout the pan to form a thin layer, let it cook for about a minute and then turn to the other side and also let it cook for a minute, to make sure it is well cooked, observe that it has acquired a golden color, if it has this color and is crunchy and breaks easily, the preparation is ready.
Preparation of the traditional Casabe recipe
- The cassava is taken from the Cocuno (Plot of land with cultivation, generally cassava), cleaned and transported in the catumare (artisanal basket).
- The skin of the cassava is scraped until it is completely clean and it is made in clean water.
- The entire cassava is grated until a mass of it remains.
- The dough is left to rest for two days.
- Then we proceed to the process of squeezing all the liquid from the dough through the Sebucán (Indigenous tool for squeezing).
- Then the dry dough is taken out of the sebucan and sifted through a sieve to leave the dough finer.
- This flour is taken to the budare (a clay or cast iron plate) and spread throughout the budare until it is well cooked. Once it is ready, turn to the other side and wait for it to be ready before leaving, and ready and can be consumed.
Video
Interesting Facts
- Casabe is fat-free and rich in fiber.
- Casabe can be prepared with sweet or brava (bitter) Yuca; The one most traditionally used is bitter, but it must be prepared with great care because it contains a high amount of cyanide.
- This cassava bread has a shelf life of up to eight months.
- Casabe can be used as a companion to many other foods or eaten alone.
- Casabe is a food of great importance for indigenous cultures since in pre-Columbian times, Yuca along with corn were one of the great cultivation systems of the time, being a non-perishable food.
- During the time of the conquest, many Spaniards used casabe as a provision, thanks to the fact that this food can be edible for a long time.
- This same recipe is used to prepare the Manoco which is a variation of Casabe.
- Casabe is rich in type B vitamins, which help and protect the metabolism.
Photos: Bigott Foundation and DR Jorge Vera Fernandez.
Other recipes that might interest you
- Yuca frita
- Yuca cocida o hervida
- Tungos
- Tajadas de Plátano verde
- Tajadas de Plátano maduro
- Coastal cheese
- Mashed potatoes or Naco
- Plátanos maduros asados con queso
- Plátanos en tentación o pícaros
- Openwork bananas
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