Cassava Bread
© Denzil Green
Cassava (aka Casabe) Bread is a flat bread, as hard and thin as a cracker, made from cassava flour.
The flour comes from the bitter (not the sweet) type of cassava roots.
To make cassava bread, the cassava is grated, all the toxic juice squeezed out, then dried into a flour, and sifted.
The flour is spread over a hot griddle to form a large round circle, then flattened and lightly pressed together with a tool that looks like a trowel. It’s flipped to cook the other side, then removed from the griddle, and cut into smaller pieces
You can buy it already made in stores. Popular brands include La Estrella, Goya and Caridom.
Storage Hints
Cassava bread will store a long time; insects aren’t interested in it. Store in a tightly-sealed container so that it won’t go stale from moisture and air.
History Notes
Cassava bread is a traditional bread made by the Arawak Indians in the Caribbean and in South America; it predates European contact by many centuries.