casabe

Casabe is a traditional flatbread made from cassava root (Manihot esculenta) and is a staple in many Caribbean cuisines and parts of northern South America. Its making has deep roots in Taíno and other Arawakan culinary traditions dating back before European contact. Casabe is unleavened and typically forms a thin, crisp wafer or sheet when baked.

The production process centers on removing toxins from cassava and preserving its starch content. The roots are peeled, grated, and the pulp is repeatedly washed and pressed to remove moisture and cyanogenic glycosides. The resulting starchy material is spread into thin sheets and toasted on a hot griddle or flat stone until dry and crisp. In some regions, cassava flour is used to form the sheets rather than fresh pulp. The finished product is a durable, gluten-free flatbread with a light, crackly texture.

Casabe functions as a versatile staple and accompaniment. It is eaten on its own or topped with salt, cheese, fish, or stews, and can serve as a base for dips or salsas. Its relatively long shelf life when kept dry has supported trade and sustenance in tropical climates. Nutritionally, casabe is primarily a carbohydrate source with little protein or fat, and its safety depends on proper processing to reduce cyanide-related compounds commonly found in cassava.