Garifuna Staple · Cassava Flatbread
Casabe (Ereba)
🫓
Photo coming soon
Raw bitter cassava holds enough natural toxins to be dangerous — Garifuna cooks grate and press the root for hours in a woven sieve specifically to leach it out before baking.
A thin, dry flatbread made from grated, pressed, and griddle-baked bitter cassava root, eaten plain or soaked in broth. Garifuna vendors in La Ceiba's market sell it stacked in flat rounds.
Why it's made this way: Cassava has been a Garifuna staple since their Caribbean island origins, and Atlántida's Garifuna villages are among the few places in Honduras still making it the traditional way.
More from Honduras
🥛
Horchata de Morro
Baleada
Pollo con Tajadas (Pollo Chuco)
Enchiladas Hondureñas
🍌
Machuca
Pan de Coco
Baleada
Pollo con Tajadas (Pollo Chuco)
Enchiladas Hondureñas
🍌
Machuca
Pan de Coco
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.