Dish

Casabe

Casabe is made by peeling and grating cassava roots, then squeezing out the juice and drying the pulp. The dried pulp is then ground into flour and made into flatbreads. Casabe is a staple food in many South American countries and is often served with toppings such as cheese, meat, or vegetables. It is a good source of carbohydrates and fiber.

Cuisine of the Americas› South American cuisine

Bread› Flatbread

Origins and history

Casabe has been a staple food of the indigenous people of South America for thousands of years. It was also eaten by the Spanish conquistadors when they arrived in the Americas. Today, casabe is still a popular food in many South American countries.

Dietary considerations

Gluten-free, vegan, vegetarian

Variations

There are many variations of casabe, depending on the region and the toppings used. Some people add spices or herbs to the dough, while others use different types of cheese or meat as toppings.

Presentation and garnishing

Casabe is often served on a wooden board or platter, with the toppings arranged in an attractive manner. It can be garnished with herbs or spices, or with colorful vegetables or fruits. The flatbread itself is usually quite plain, so the toppings and garnishes are important for adding flavor and visual appeal.

Tips & Tricks

To make casabe, it is important to use fresh cassava roots and to dry the pulp thoroughly. The dough should be rolled out thinly and evenly, to ensure that the flatbreads cook evenly. It is also important to watch the flatbreads carefully while they are cooking, to prevent them from burning.

Side-dishes

Casabe can be served with a variety of side dishes, such as beans, rice, or vegetables. It is also often eaten with sauces or dips, such as guacamole or salsa.

Drink pairings

Casabe pairs well with a variety of drinks, such as beer, wine, or cocktails. It is also often served with traditional South American drinks, such as chicha or mate.