Cativía , or Catibía (Cassava Flour, Tapioca), is one of the most ancient traditions of our cuisine, the basis for a number of traditional dishes, notably casabe, and cativía empanadas.
Course Essentials
Cuisine Caribbean, Dominican
Keyword how to make tapioca from cassava, manioc flour, yuca flour recipe, yucca flour
Prep Time 15 minutesminutes
Cook Time 23 hourshours45 minutesminutes
Total Time 1 dayday
Servings 2cups
Calories 424kcal
Author Clara Gonzalez
Ingredients
1.17poundyuca (cassava)[530g], peeled and washed
Instructions
1. Grate yuca
Grate the cassava with the least coarse side of the grater.
2. Extract starchy liquid
Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.
3. Dry
Spread on a baking tray, breaking clumps, it should be slightly damp and the texture will be similar to grated parmesan.Refrigerate uncovered for 24 hrs or until it has dried completely (see notes). Sift and discard any large clumps.
4. Store
Keep refrigerated in an airtight container. It lasts up to two months.