Casabe (Casava Bread)
Equipment
- 1 Box Grater
- 1 Nut milk bag cheesecloth as an alternative
- 1 Parry knife
- 1 Bowl
- 1 Sheet pan
- 1 Cooking pan/
Ingredients
- 1042 g cassava root, unpeeled 350g after peeling, grating, and straining
- 1 g salt optional
Instructions
Peeling the Cassava
- Run a shallow cut down the length of the cassava with a parry knife.
- Use the knife to get under the cut and, with a rocking motion, work your way around the cassava to remove the skin.
- Cut peeled cassava into equal parts and divide them into quarters.
- Removed the exposed woody core of the cassava by slicing lengthwise.
Grating, Peeling, and Preparing the Cassava for Cooking
- Using the smallest side of a box grater, grate the quarters of the prepared cassava root.
- Strain the cassava pulp through a nut milk bag.
- Add salt to strained cassava pulp and mix.
- Lay out the grated cassava onto a flat pan and let air dry for 10 minutes.
Making the Cassava Bread
- Set a stainless steel pan on medium-low heat.
- Spread cassava into a thin circle, pressing it together to ensure contact with the pan.
- Once the bottom of the cassava is lightly golden, flip and cook the other side.
- Remove from pan once cassava is cooked and brittle.
- Allow to cool, then serve.
Notes
- Raw cassava contains toxic compounds, be sure to fully cook the bread prior to consuming.
- Store in a dry, moisture-free environment for up to 8 months.