Casabe Dominican Republic s Cassava Brea

Harvesting and Preparing the Cassava: The first step is to harvest the cassava roots, which are generally ready to pick after 9 to 18 months of growth. Once harvested, the rough, brown outer skin of the root is peeled away, revealing the soft, white flesh within.

Grating: The cassava is then grated into a fine pulp. The grated cassava was traditionally done using a device known as a “guayo”, a grater made from a flat piece of metal with small holes, although nowadays electric graters are often used for larger quantities.

Extracting the Juice: After grating, the cassava pulp is enclosed in a long, cylindrical woven device known as a “sebucan”, traditionally made of palm fibers. The sebucan is then twisted to press the pulp and squeeze out the juice, which contains harmful cyanide compounds.

Forming and Baking the Bread: The extracted pulp is spread onto a hot, flat griddle or “budare” in a thin layer. The mixture is baked until it dries out and becomes firm, typically just a few minutes.

Final Drying: Once the cassava bread is cooked, it is removed from the heat and left to cool and dry further.

Dietary

Allergens