Casabe Recipe – South America

Are you looking for a recipe to make Casabe, the delicious bread from South America?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Casabe recipe and variations.

How To Make Casabe

Casabe is a flatbread that has been a staple food in South America for centuries. It is made from cassava root, which is peeled, grated, and then pressed to remove the liquid. The resulting dough is then baked on a hot griddle or in an oven until it is crispy and golden brown. Casabe is a gluten-free and low-fat alternative to traditional bread, and it is often served with savory toppings like cheese, meat, or vegetables.

The history of casabe dates back to pre-Columbian times when the indigenous people of South America first discovered the cassava plant. They quickly realized that the starchy root could be ground into flour and used to make a variety of foods, including casabe. Over time, casabe became an important part of the diet of many South American cultures, and it is still enjoyed today as a delicious and nutritious flatbread.
The estimated cost to make this recipe for Casabe flatbread is relatively low. The main ingredient, cassava root, can be found at most grocery stores and is usually inexpensive. Other ingredients such as salt and water are also affordable and readily available. Overall, the cost of making this flatbread should be minimal.

In terms of time, making Casabe flatbread can be a bit time-consuming. The process involves peeling and grating the cassava root, then squeezing out the excess liquid. The grated cassava is then spread onto a hot griddle or skillet and cooked until crispy. This process can take around 1-2 hours, depending on the quantity of flatbread being made and the cooking equipment used. However, the end result is a delicious and traditional flatbread that is worth the time and effort.

Casabe Ingredients

The main ingredients for making casabe, a traditional South American flatbread, are cassava root and water. Cassava, also known as yuca, is a starchy tuber that is widely used in Caribbean and South American cuisine. It is peeled, grated, and then squeezed to remove excess moisture. The grated cassava is then mixed with water to form a dough-like consistency.

The tools needed to make casabe include a grater, a strainer or cheesecloth, and a flat surface for cooking. The cassava root needs to be grated using a grater with small holes to achieve a fine texture. After grating, the cassava is placed in a strainer or wrapped in cheesecloth to remove any excess liquid. The dough is then spread thinly on a flat surface, traditionally a hot griddle or a flat stone, and cooked until it becomes crispy and golden brown.

Casabe Recipe

To prepare casabe flatbread, start by peeling and grating the cassava root. Then, squeeze out any excess liquid from the grated cassava using a clean cloth or cheesecloth. Next, spread the grated cassava evenly on a hot griddle or skillet, forming a thin layer. Cook the cassava on medium heat until it becomes dry and crispy, flipping it occasionally to ensure even cooking. Once the flatbread is cooked, remove it from the heat and let it cool before serving. You can enjoy casabe flatbread on its own or as a side dish with various toppings or dips…(full recipe on the way)

To cook casabe, start by preheating the oven to 400°F (200°C). Place the casabe flatbread on a baking sheet and brush it lightly with olive oil. Sprinkle some salt and any desired herbs or spices on top. Bake the flatbread in the oven for about 10-15 minutes, or until it becomes crispy and golden brown. Once done, remove it from the oven and let it cool for a few minutes before serving.

To make casabe on a stovetop, heat a non-stick skillet over medium heat. Place the casabe flatbread in the skillet and cook it for about 2-3 minutes on each side, or until it becomes crispy and lightly browned. Remove it from the skillet and let it cool before serving. Casabe can be enjoyed on its own as a snack or served with dips, spreads, or toppings of your choice…(full recipe on the way)

Casabe Flour Alternatives

1. Chickpea flour: Made from ground chickpeas, this gluten-free flour is a great alternative for flatbread. It adds a nutty flavor and a slightly denser texture.
2. Almond flour: Made from finely ground almonds, this flour is low in carbs and high in protein. It gives the flatbread a rich, slightly sweet taste.
3. Quinoa flour: Made from ground quinoa seeds, this flour is packed with nutrients and adds a slightly earthy flavor to the flatbread.
4. Coconut flour: Made from dried coconut meat, this flour is high in fiber and imparts a subtle coconut flavor to the flatbread.
5. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It has a distinct nutty flavor and adds a hearty texture to the flatbread

Other Names For Casabe

1. Yuca bread
2. Cassava flatbread
3. Caribbean flatbread
4. South American cassava bread
5. Tapioca bread
6. Root bread
7. Indigenous flatbread
8. Native American flatbread
9. Tropical flatbread
10. Yuca root bread
11. Cassava root flatbread
12. Caribbean cassava bread
13. South American yuca bread
14. Taino flatbread
15. Arawak bread

How To Make Sourdough Casabe

To make a sourdough version of Casabe flatbread, follow these steps:

1. Prepare your sourdough starter in advance.
2. Peel and grate cassava (yuca) root.
3. Squeeze out excess moisture from the grated cassava.
4. Mix the grated cassava with your sourdough starter in a bowl.
5. Add a pinch of salt for flavor.
6. Knead the mixture until it forms a smooth dough.
7. Divide the dough into small portions and shape them into flatbread rounds.
8. Heat a griddle or non-stick pan over medium heat.
9. Cook the flatbread rounds on the griddle, flipping them occasionally, until they turn golden brown and crispy.
10. Serve the sourdough Casabe flatbread warm and enjoy its traditional South American flavor…(full sourdough recipe on the way)

How To Make Gluten-Free Casabe

1. Start by sourcing gluten-free cassava (yuca) root.
2. Peel and grate the cassava root into a fine pulp.
3. Squeeze out any excess liquid from the pulp.
4. Spread the pulp thinly and evenly onto a baking sheet.
5. Bake the flatbread in the oven until it is crispy and golden brown.
6. Allow the flatbread to cool before serving.
7. Serve the gluten-free casabe flatbread with your favorite toppings or dips.
8. Store any leftover flatbread in an airtight container to keep it fresh.
9. Enjoy your gluten-free version of this traditional South American flatbread!…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Casabe at home above but I’ll be updating this page to include links to the best Casabe recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.


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