Breads & doughs
Toasted Casabe
Crispy cassava flatbread, ancestral indigenous bread to serve with meals.
VegetarianVeganGluten-free
Ingredients
- 800 g bitter cassava, grated
- 1 teaspoon salt
Step-by-step
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- Grate the cassava and place it in a clean cloth, squeeze very well to extract all the toxic liquid.
- Put the squeezed cassava in the mixing bowl with the salt and mix 10 sec/speed 4 to break up the lumps.
- Pass the mixture through a sieve to get a loose, fine flour.
- Shape thin discs on a hot griddle or pan, pressing with a spatula.
- Cook 5 min per side until the flatbread is dry and crisp.
- Let cool so it finishes hardening.
Tips
- It's essential to squeeze the bitter cassava very well before using it.
- Serve alongside soups and stews, or use it in place of bread.
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