We will go through the history, preparation, and uses of casabe, exploring how this traditional bread evokes a sense of home, history and heritage in every bite.
Casabe is a type of Dominican flatbread that originates from the Taino people, the indigenous inhabitants of the Caribbean. Casabe is made from cassava (also known as yuca or manioc), a root vegetable that is a staple food in many tropical regions.
Casabe can be eaten in a variety of ways. It can be used like bread or crackers, eaten alone, or served with various toppings or dips.
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Its mild flavor makes it versatile for both sweet and savory dishes. As it is made from cassava and does not contain wheat, casabe is naturally gluten-free.
As early as the 14th century, the Taino cultivated yucca, a hardy root vegetable that thrived in the tropical climate, transforming it into a flatbread that would later become known as casabe.
The preparation of the cassava bread was a communal activity, bringing people together, and it was often included in religious rituals and offerings.
Caribbean Yuca Flatbread (casabe)
With the arrival of Columbus and subsequent colonization, casabe found its way into the diets of the Spanish settlers and even sailors, who valued it for its long shelf life during their extensive sea voyages.
This robust root vegetable thrives in the tropical soils of the Dominican Republic, playing a significant role in local agriculture and cuisine.
Not only is it the key ingredient in casabe, but it’s also used in a variety of other Dominican dishes, from stews and soups to puddings and sweets.
Imported Cassava Bread. Casabe. Natural, Imported. 11 Oz Pack Of 3: Cubanfoodmarket.com
However, it’s important to note that cassava must be prepared correctly, as it contains naturally occurring cyanide compounds which can be harmful if consumed raw or improperly cooked.
The result is casabe: a light, sturdy flatbread that carries within it the essence of the land and the spirit of the Dominican Republic.
The first step is to harvest the cassava roots, which are generally ready to pick after 9 to 18 months of growth. Once harvested, the rough, brown outer skin of the root is peeled away, revealing the soft, white flesh within.
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The cassava is then grated into a fine pulp. The grated cassava was traditionally done using a device known as a “guayo”, a grater made from a flat piece of metal with small holes, although nowadays electric graters are often used for larger quantities.
After grating, the cassava pulp is enclosed in a long, cylindrical woven device known as a “sebucan”, traditionally made of palm fibers. The sebucan is then twisted to press the pulp and squeeze out the juice, which contains harmful cyanide compounds.
The extracted pulp is spread onto a hot, flat griddle or “budare” in a thin layer. The mixture is baked until it dries out and becomes firm, typically just a few minutes.
Casabe Recipe ▷ Cassava Bread
Once the cassava bread is cooked, it is removed from the heat and left to cool and dry further. The end result is a round, thin, crisp bread that can be stored for a long time without spoiling.
Some people also enjoy plain casabe with various dips, spreads, or toppings, like honey, avocado, stewed meats, or even chocolate spread for a sweet treat.
Its versatility allows it to adapt to many popular latin dishes, complementing both sweet and savory flavors, and serving as an alternative to rice or bread.
Venezuelan Casabe Recipe
A common way to start the day is with a piece of warm casabe served alongside a typical Dominican breakfast of eggs or avocado.
One popular dish is “la bandera Dominicana” (the Dominican flag), consisting of beans, rice, meat, and salad, where casabe can often substitute for the rice.
For a quick snack, the crispy flatbread can be enjoyed on its own, with a touch of butter, or topped with local cheese.
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Sweet versions of casabe can be eaten as a dessert or a snack, often with honey, fruit preserves, or even a spread of dulce de leche.
Whether you’re residing in the Dominican Republic or living abroad, there are multiple ways you can get your hands on this iconic flatbread.
If you’re in the Dominican Republic, finding casabe is quite easy. Local markets, bodegas, and supermarkets across the country will have a selection of casabe.
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If you’re outside the Dominican Republic and want to enjoy the taste of casabe, look for specialty food stores that carry Caribbean or Latin American products. These stores often carry imported casabe.
However, if you’re looking for variations, like casabe de coco or casabe de ajo, the list of ingredients will be slightly longer.
Order a popular Dominican brand called Santo Domingo Cassava. Two other popular cassava bread brands are La Fe & Goya, both available at Amazon and Amigofoods.
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Whether you’re a seasoned lover of Dominican cuisine or new to its flavors, tasting casabe and understanding its story is an essential part of the culinary journey.
1. What is Casabe? Casabe is a traditional flatbread from the Dominican Republic, made from the root vegetable cassava (also known as yuca or manioc). The yucca bread is light, crisp, and has a unique, earthy flavor.
2. What is the history of Casabe? It has a rich history dating back to the indigenous Taino people of the Caribbean, who have been making this bread for centuries. Its longevity and popularity are attributed to its long shelf-life, nutritional value, and versatile usage.
La Fe Casabe Traditional Cassava Bread Made From Dominican Republic 10 Oz
3. How is Casabe made? The process of making it involves harvesting and peeling the cassava, grating it into a pulp, extracting the juice to remove harmful compounds, then baking the pulp into thin, round flatbreads.
4. What are some variations of Casabe? There are several variations, including casabe de coco (coconut), casabe de ajo (garlic), casabe integral (whole cassava), and casabe con queso (cheese). Each variation incorporates different ingredients for unique flavors and textures.
5. How is Casabe eaten? Casabe is quite versatile. It can be eaten on its own, or used as a base for various toppings like meats, cheeses, or fruits. It can also be served alongside soups and stews, or used as a substitute for rice or bread.
Natural Fish Smoked Giant Squid In Spicy Veggie Oil, With Homemade Casabe Garlic Bread
6. Is Casabe gluten-free? Yes, it is naturally gluten-free as it’s made from cassava, making it a great choice for those following a gluten-free diet.
7. Where can I buy Casabe? If you’re in the Dominican Republic, you can find it in local markets, supermarkets, and from street vendors. Outside of the Dominican Republic, it can be found in stores specializing in Latin American or Caribbean food. Online shopping platforms like Amazon may also carry casabe.
8. Can I make Casabe at home? Yes, you can make the Dominican bread at home, though it does require some effort. The key steps include peeling and grating cassava, extracting the juice, and baking the pulp.
Cassava Bread With Garlic ( Casabe Al Ajillo ) Net.wt 8 Oz
9. Can Casabe go bad? It is known for its long shelf-life. If stored properly in a cool, dry place, it can last for several months without spoiling.
10. How do I store Casabe? Store it in a cool, dry place. Once opened, keep it in an airtight container to maintain its freshness and prevent moisture absorption.
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With a harmonious blend of Spanish, African, and indigenous Taino influences, Dominican food offers an irresistible medley of flavors, textures ... Read moreCasabe is the oldest dish in our culinary heritage and the basis of the Taino diet. Learn how easy it is to make this ancient food at home using modern methods and techniques for casabe close to the one made with ancient cooking methods from our indigenous ancestors.
Casabe — a crispy flatbread made from cassava (yuca) flour – was at the center of the TaÃno diet. Casabe is one of the oldest dishes in our heritage.
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Over 500 years later, casabe is still a popular food in Dominican households, widely available throughout the country over, and reinvented by small businesses that export it to other countries in the Caribbean and Latin America.
Casabe was one of the staples of the Taino diet. [1] The Taino brought Yuca (cassava root) and the knowledge of how to make this flatbread from the mainland. It also spread to where other Arawak groups settled, in modern-day Puerto Rico, Dominican Republic, Haiti, Cuba, and Venezuela.
So important was this food to these indigenous people, that the main god in their pantheon was called Yocahu Vagua Maorocoti, which is roughly translated as 'Our Great Lord of Yuca'. [2]
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When the Spanish first arrived on the island, they soon found that casabe --which they called the bread of the Indies [1]-- had advantages over their traditional European bread, in that it has a long shelf life and does not go stale or moldy. For this reason, it is said that the conquest of the Americas was fueled
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