Casabe

Name: Casabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Dominican
Ingredients: 3 lbs yuca root (cassava), peeled, grated; 1/2 tsp salt; 2 tbsp vegetable oil (for cooking)

Crispy cassava bread made from yuca root, a trending Dominican traditional staple that is gluten-free, versatile, and delicious when served warm and fresh.

45 minMediumServes 8160 cal/serving

DominicanSideStovetopVegetarianGluten-Free

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Ingredients

3 lbs yuca root (cassava), peeled, grated
1/2 tsp salt
2 tbsp vegetable oil (for cooking)

Instructions

1

Peel 3 lbs peeled, grated yuca root (cassava) using a food processor or box grater.
2

Place grated yuca root (cassava) in a fine mesh strainer or clean kitchen towel.
3

Press firmly to extract as much liquid as possible. The yuca root (cassava) must be very dry to make proper casabe.
4

Transfer pressed yuca root (cassava) to a bowl and mix in 1/2 tsp salt.
5

Heat a large cast-iron skillet or griddle over medium heat. Lightly oil the surface with 2 tbsp vegetable oil (for cooking).
6

Take about 1/2 cup of the yuca root (cassava) mixture and form into a ball. Place on the hot skillet and flatten with a spatula into a thin, even disk about 8 inches in diameter and 1/8-inch thick.
7

Cook 3-4 minutes on the first side without moving it, until the bottom is golden brown and crispy.
8

Carefully flip the casabe and cook 2-3 minutes on the second side until golden and cooked through.
9

Transfer to a plate and let cool slightly. The casabe will crisp up further as it cools.
10

Repeat with remaining mixture. Serve warm as a side dish or bread substitute.

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Questions

What is Casabe?

Crispy cassava bread made from yuca root, a trending Dominican traditional staple that is gluten-free, versatile, and delicious when served warm and fresh. This reference files it under Dominican side: made on the stovetop, rated medium and about 45 minutes start to finish.

How do I know when Casabe is done?

Go by the cues in the method rather than the clock. Step 7: cook until the bottom is golden brown and crispy. Step 8: cook until golden and cooked through.

Do I need any special equipment for Casabe?

Beyond a knife and a board, the method uses a cast-iron skillet (step 5), a food processor (step 1), a fine-mesh sieve (step 2) and a grill pan (step 5). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

How many calories are in Casabe?

One serving (the recipe makes 8) is about 160 calories, with 1 g protein, 32 g carbohydrate and 3 g fat, plus 1 g fiber and 180 mg sodium.

How long does Casabe keep?

Refrigerate what is left of Casabe within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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