To continue with the delicious Venezuelan desserts, today I wanted to share with you a series of sweets made with an ingredient native to Venezuela and America. This ancestral ingredient is part of our ancestors, idiosyncrasy and culture, and nowadays it is considered one of the most popular and fundamental foods of our gastronomy: The cassava.

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The casabe is a kind of thin, crunchy and circular bread made from the flour of yucca or cassava. Cassava can be bitter or sweet, depending on the levels of hydrocyanic acid. The cassava is made from the bitter yucca, which is squeezed to extract the acid and transform it into flour; then we press it and spread it as if it were a cake and then take it to the fire and cook it. Although cassava may have a tasteless taste, it is an excellent accompaniment to meals and perfect for spreading with creams and sauces.

It is precisely the taste and texture that make cassava ideal for making delicious, exotic and different desserts that will make your mouth water. In the area where I live, a state in the north of Venezuela, called Sucre, cassava is prepared and you can also get real delicacies made with this ingredient. Let's not say any more and let's start by naming some of them:

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One of the first desserts that I must name is the gofio, which is a Venezuelan Creole sweet, prepared with crushed cassava, fruit juice, and some spices such as cinnamon, aniseed, clove; it is also added papelon or sugar. With all these ingredients is made a kind of dough which is given a square shape and put in the oven. Its delicate texture, sweet with different fruit flavors, make it a favorite of adults and children. This Creole sweet can generally be found in bus terminals, airports or on the edge of the roads that serve as entry or exit to the state of Sucre, as it is perfect to take as a sample of our Creole cuisine.

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Another dessert is naiboa, which is also made of cassava, papelon and cheese. This sweet has its history since independence and is made with products that were previously given as "ñapa" or gift in the wineries and grocery stores, so we can infer its humble and popular origin. The preparation is very easy: grate the cheese and the papelon and make a dough with these two ingredients (you can add cloves). In a budare, pour the yucca or cassava flour and spread. On top of that layer of flour, put, in a uniform way, the mixture that you have made with the papelon and the cheese. To seal, sprinkle the yucca flour on top and let it cook. After it is ready, cut into small triangles. Like the dessert above, this sweet is usually found in popular markets or in the tarantines found on the roadside of our country.

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In my house we make a cake with cassava that maintains the idea of naiboa, but other ingredients such as milk and butter are added. In a container the papelon cut in small pieces with a little water is divided and it is taken to the fire to dilute it, to this it is added clove species and cinnamon in powder. It is lowered of the fire and it is left to rest. Apart, you take the cassava and you dip it in milk without letting it break. In a previously buttered container, put a layer of wet cassava and over the mixture of papelon and add cheese. Thus, between layers and layers of cassava, papelon and cheese you build a crunchy dessert, unique and delicious that should go to the oven for about half an hour. And then to taste!

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To finish, I share a recipe of a dessert that is not so popular, but that is made with cassava and is really a delight. I remember eating this dessert once at a gastronomic event and I was amazed. It's a cassava, coconut and papelon cake. In a container you let soak the cassava with coconut milk. When the cassava is already soft, you put that mixture in a blender; you also add egg, papelon, butter and a pinch of cinnamon. When the mixture is homogeneous, put it in a previously buttered container and take it to the oven. When it is ready, let it cool and then remove the mold. The cake will have a soft texture and taste, almost like a quesillo.

With these recipes, we can say that you don't need expensive and many ingredients to make a dessert that makes the gods smile. In my childhood, my grandmother used to make a kind of "carato" with bread and sugar that she gave us as a snack after the afternoon nap and that brought out the most sincere laughter in the world. I don't remember carrying any other ingredient but only bread, water and sugar. Ah, perhaps tons of love, a fundamental ingredient for what we do to be delicious.

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Thank you for your reading. I hope you have enjoyed these recipes. I remind you that you can vote for @adsactly as a witness and join our server in discord. Until the next smile. ;)

BIBLIOGRAPHICAL REFERENCE

https://es.wikipedia.org/wiki/Casabe_de_yuca
https://www.monografias.com/trabajos88/historia-casabe-venezuela/historia-casabe-venezuela.shtml
https://www.noticias24.com/gastronomia/noticia/6670/te-invitamos-a-preparar-los-tres-mejores-platos-del-estado-sucre/
http://www.miropopic.com/n408/Dulces-de-pobres-para-tiempos-amargos

Written by: @nancybriti

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