Photo from dominicagourmet.com

Cassava bread, known as Casabe in Latin America and the Caribbean, is a traditional flatbread made from the cassava root, a starchy tuber native to South America. This gluten-free bread has been a staple in indigenous diets for centuries and is beloved for its crispy texture and mild, nutty flavor. Cassava bread is incredibly versatile, serving as a snack, accompaniment to meals, or even a base for various toppings.

Ingredients

2 lbs (0.9 kg) fresh cassava root

1/2 tsp (2.5 g) salt

Water (as needed)

Instructions

Prepare the Cassava: Peel the cassava root and grate it finely using a box grater or food processor. Place the grated cassava in a clean cloth or cheesecloth, and wring out as much moisture as possible. The cassava needs to be very dry to create a crisp bread.

Remove the Toxicity: After wringing out the moisture, you can optionally soak the grated cassava in water for a few hours, then drain and wring out the moisture again. This helps to remove any remaining traces of naturally occurring cyanide compounds in the raw cassava.

Season the Cassava: Transfer the grated cassava to a large mixing bowl. Add the salt and mix thoroughly to ensure even seasoning.

Shape the Bread: Heat a large, non-stick skillet or griddle over medium heat. Take a handful of the cassava mixture and spread it out in the skillet, pressing it down into a thin, even layer, about 1/4 inch thick. You can shape the bread into small rounds or a large circle, depending on your preference.

Cook the Bread: Cook the cassava bread for 5-7 minutes on each side, or until it becomes golden brown and crispy. Use a spatula to carefully flip the bread over and cook the other side. Repeat with the remaining cassava mixture.

Cool the Bread: Once cooked, remove the cassava bread from the skillet and place it on a cooling rack to cool completely. The bread will continue to harden and crisp up as it cools.

Serving

Cassava bread can be served warm or at room temperature. It is often enjoyed on its own as a crunchy snack, or it can be topped with spreads like butter, cheese, or avocado. In many Caribbean and Latin American cultures, it is served alongside stews, soups, or meats as a starchy accompaniment. The bread’s neutral flavor makes it a versatile addition to any meal.

Making cassava bread is a simple yet rewarding process that connects you with centuries of culinary tradition. Whether you’re enjoying it as a snack, a side dish, or the base for creative toppings, this gluten-free bread offers a delightful texture and flavor that’s both unique and satisfying. Try this recipe to bring a taste of indigenous heritage to your table.