Casabito: Folded Cassava and Cheese Crisps
Casabito is a savory, crispy appetizer deeply rooted in the traditions of Mompox, Colombia. Made from a base of freshly grated cassava, white cheese, and aromatic anise seeds, these thin, folded snacks are the perfect pairing for a mid-morning coffee.
The secret to this 40-minute recipe is properly extracting all the moisture from the grated cassava to create a dry flour. Cooking them as very thin disks on a hot griddle and quickly folding them in half before they dry out ensures a beautifully crisp and golden finish.
Casabito (Folded Cassava and Cheese Crisps)
A traditional snack from Mompox! Freshly grated cassava squeezed into a flour, mixed with cheese and anise, and toasted on a griddle.
Ingredients
- 2 lbs Cassava Yuca
- 1/2 lb Firm white cheese Grated
- 1 tablespoon Anise seeds
Instructions
- Prep the cassava: The very first step is to wash and completely peel the raw cassava. Grate it finely. Then, place the grated cassava in a clean cloth and squeeze it forcefully to extract and discard all its natural liquids. Pound or crumble the remaining dry pulp into a fine meal or rustic flour.
- Mix the dough: In a bowl, combine this freshly prepared cassava flour with the grated white cheese and the tablespoon of anise seeds. Mix well until the ingredients are evenly distributed.
- Form and toast: Take small portions of this mixture and form very thin, flat disks (like small arepas). Place them onto a hot iron griddle (plancha) or a non-stick pan over medium heat.
- Fold and finish: As the disks begin to toast but are still pliable, quickly fold them in half (like a half-moon). Let them continue cooking on the griddle until they are completely dried out, golden, and crispy.
- Serve: Remove from the heat, let them cool slightly to reach maximum crispness, and enjoy!
Notes
- Regional Pride: This specific appetizer is a culinary hallmark of Santa Cruz de Mompox, a historic town located on an island in the Magdalena River, right here in the Bolívar department.
- Ancestral Roots: The foundational technique of grating, squeezing, and toasting bitter or sweet cassava is used to make Casabe, which is considered one of the oldest and most enduring indigenous culinary preparations in all of Latin America.
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