Casabe [Video+Recipe] Cassava Bread

Learn how to make casabe (yuca or cassava bread with this easy recipe. It's very rich in fiber, no cholesterol, no sodium, no fat, and only a moderate carbohydrate content. Try this ancient wonder food

Course Appetizer

Cuisine Dominican, Latino

Keyword homemade casabe, how to make casabe, pan de yuca, yucca bread

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings servings

Calories 181kcal

Author Clara Gonzalez

Ingredients

1 pound yuca (cassava), peeled and washed

Parmesan casabe

⅓ cup freshly grated parmesan

Garlic casabe

½ teaspoon salt
2 garlic cloves (crushed )
¼ cup olive oil

Instructions

1. Grate yuca

Grate the cassava with the least coarse side of the box grater.

2. Squeeze out liquid

Using a clean cotton cloth, squeeze the cassava very well until you extract as much liquid as possible.
Remove any clumps or chunks of cassava, however small.
⚠️ These steps are very important and will affect the final result.

3. Dry

Spread the yuca on a baking tray and leave in the fridge for 4 hours (the refrigerator acts as a dehumidifier), stirring and breaking clumps at least every hour.
By then it should be just slightly damp, and the texture will be similar to finely-grated parmesan.

4. Cook casabe

To make traditional casabe, heat a nonstick pan over medium heat. Spread some cassava on it, making sure to break down any clumps before you do.
Cook for 1 minute, turn and cook for another minute, or until both sides are light golden brown, and the casabe is no longer flexible.
💡 To make parmesan casabe:
Mix half the grated parmesan with the grated cassava. Cook as described above. Sprinkle with the remaining parmesan and toast in the oven.
💡 To make garlic casabe:
Mix garlic and salt with the grated cassava. Cook as described above. Sprinkle with the olive oil and toast in the oven.

5. Rest

Once you have made all the cassava bread, place on a wire tray to cool down.
⚠️ It should not be flexible; if it is, it means that not all the water has evaporated. If that is the case, cook a bit longer.

6. Storing and serving

Store casabe in an airtight container for up to 8 months if it only contains yuca. If you have mixed other ingredients, it should last 2 weeks.
You can find serving suggestions above the recipe.

Video

Notes

Use the smallest pan you have. I used a one-egg pan to make 12 single serving cassava bread. If yours is bigger, serving size may vary

Aim for thin casabe - thinner casabe is crispier.

Nutrition facts are for plain casabe.

Nutrition