Market Stall · Cassava Flatbread
Casabe
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Casabe is made from bitter cassava, a root that's actually toxic when raw — indigenous communities developed a grating-and-pressing process to squeeze out the poisonous juice long before anyone recorded how the technique started.
Bitter cassava root is grated, pressed to remove its toxic liquid, and the dry pulp is toasted on a flat griddle into a large, thin, crackery flatbread. Markets across Sucre and the eastern coast sell it in stacked rounds, eaten plain or with cheese and papelón.
Why it's made this way: Sucre and the wider Oriente region hold some of Venezuela's largest surviving indigenous communities, who have kept this pre-Columbian cassava bread in daily use far more than other parts of the country.
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Part of World of Street Food — 690 dishes from 118 countries.
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