THE CASABE

In almost all the countries of the world, casabe is consumed in its different forms of processes, and Venezuela is not the exception. It is a traditional and popular food in our country. Made based on cassava.

Then we will know the process used by the indigenous people in this case the Yekuanas for the elaboration of cassava.

Peel the yucca. Wash. It is grated. Let it drain in a colander. It is pressed very hard to get all the juice. To press it, a sebucán (an indigenous tool for this purpose made of cane fibers) can be used.

The amount of cassava needed to cover it is poured over a hot budare. Spread this with a wooden spatula to form a layer about 3 millimeters thick, filling it where necessary, and cook until the flour is agglutinated or hardened, bending and squeezing the edge with a spatula (about 1 centimeter) to make it stronger and more manageable. It is cooked until it begins to brown and can be turned and is completely hard and manageable.

In the system of popular elaboration of casabe, these "cakes" are then placed next to the fire or budare, supported between sticks so that they are finished drying. Finally put the cakes in the sun to dry well and not in danger of mold