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Casabe - Cassava (Yuca) Bread


Cassava Bread - Pan de Casabe. Photo copyright Hector Rodriguez

Cassava Bread - Pan de Casabe

Hector Rodriguez
Here is the traditional recipe and method of making cassava (yuca) bread. The recipe requires only two ingredients (one of you are on a no salt diet). It may seem simple enough, but mastering the technique may take practice.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 to 10 depending on size


  • 1 pound of cassava (yuca root)
  • salt to taste


  1. Wash and peel the yuca (cassava).
  2. Using a grater, grate the yuca using the finest section.
  3. Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
  4. Add salt to the yuca mixture and stir it in well. Break up any lumps.
  5. Divide grated yuca into equal parts and set aside. Depending on how big you want your casabe to be, I suggest 4 to 10 equal divisions.
  6. Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
  7. When the pan is hot, place a quantity of grated yuca in the middle of the pan.
  8. Spread it out with a spatula, or back of a spoon, into a thin circular cake.
  9. Cook until bottom is golden, then flip and cook the other side until golden.
  10. You may serve casabe warm or allow it to cool for storage. Cooled casabe is hard like a cracker.

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