Caribbean: Venezuela: Venezuelan Cassabe (Cassava Bread)INGREDIENTS:
1 lb cassava yuca, peeled and washed
1/3 cup freshly grated parmesan
1/2 tsp salt
2 garlic gloves crushed into a paste
1/4 cup olive oil
INSTRUCTIONS:
Grate the cassava with the least coarse side of the grater.
Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.
Spread on a baking tray and leave in the fridge for 4 hours (the refrigerator acts as a dehumidifier), stirring and breaking clumps at least every hour. By then it should be slightly damp and the texture will be similar to grated parmesan.
Heat a nonstick pan over medium heat.
Spread some cassava on it, making sure to break down any clumps before you do.
Cook for 1 minute, turn and cook for another minute, or until both sides are light golden brown, and the casabe is no longer flexible.
Once you have made all the cassava bread, place on a wire tray to cool down. It should not be flexible, if it is, it means that not all the water has evaporated. If that is the case, cook a bit longer.
TO MAKE PARMESAN CASABE:
Mix half the grated parmesan with the grated cassava before step 3. Proceed with the instructions above. Sprinkle with the remaining parmesan and toast in the oven.
TO MAKE GARLIC CASABE:
Mix garlic and salt with the grated cassava before step 3. Proceed with the instructions above. Sprinkle with the olive oil and toast in the oven.
TIPS AND NOTES:
Use the smallest pan you have. I used a one-egg pan to make 12 single serving cassava bread. If yours is bigger, serving size may vary
Aim for thin casabe – thinner casabe is crispier.
Place in tight container and store in a dry place – it should keep for weeks, if not months.
Mix garlic and salt with the grated cassava before step 3.
Proceed with the instructions above.
Sprinkle with the olive oil and toast in the oven.
