Cassava Bread

Ingredients

  • 1 lb [0.48 kg] of cassava (yuca), peeled and washed

Parmesan casabe

  • ⅓ cup of freshly grated parmesan

Garlic casabe

  • ½ teaspoon of salt

  • 2 garlic cloves crushed into a paste

  • ¼ cup of olive oil

Instructions

  1. Grate the casava with the least coarse side of the grater.
     

    Save

  2. Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.

  3. Spread on a baking tray and leave in the fridge for an hour (the refrigerator acts as a dehumidifier.

  4. Heat oven to 250 ºF [120 ºC].

  5. Heat a non-stick pan over medium heat.

  6. Spread some cassava on it, making sure to break down any clumps before you do.
     

    Save

  7. Cook for 45 seconds, turn and cook for another 45 seconds, or until both sides are light golden.
     

    Save

  8. Once you have made all the cassava breads, place on a wire tray and bake for 5-10 minutes or until cassava has turned a light brown color (see pictures).

To make parmesan casabe

  1. Mix half the grated parmesan with the grated cassava before step 3. Proceed with the instructions above. Sprinkle with the remaining parmesan before placing in the oven.

To make garlic casabe

  1. Mix garlic and salt with the grated cassava before step 3. Proceed with the instructions above. Sprinkle with the olive oil before placing in the oven.

Notes

Use the smallest pan you have. I used a one-egg pan to make 12 single serving cassava breads. If yours is bigger, serving size may vary

Aim for thin casabe – thinner casabe is crispier.

Place in a sealed bag and refrigerate – it should keep for weeks.