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
- Wash and peel the yuca (cassava).
- Using a grater, grate the yuca using the finest section.
- Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
- Add salt to the yuca mixture and stir it in well. Break up any lumps.
- 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.
- Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
- When the pan is hot, place a quantity of grated yuca in the middle of the pan.
- Spread it out with a spatula, or back of a spoon, into a thin circular cake.
- Cook until bottom is golden, then flip and cook the other side until golden.
- You may serve casabe warm or allow it to cool for storage. Cooled casabe is hard like a cracker.