Market Stall · Cassava Flatbread
Casabe
Photo: Rosa García / Wikimedia Commons · CC BY-SA 3.0
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: Casabe is a pre-Columbian bread that indigenous peoples of eastern Venezuela have made for centuries, and it remains an everyday staple across the Oriente far more than in the rest of the country.
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