Casabe [Recipe + Video] Cassava Bread

🧂 Ingredients

• 1 pound yuca

  (cassava), peeled and washed
• ⅓ cup freshly grated parmesan
• ½ teaspoon salt
• 2 garlic cloves

  (crushed )
• ¼ cup olive oil

Instructions

• 1 Grate the cassava with the least coarse side of the box grater.
• 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 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.

Nutrition Info