This will allow us to know what is the procedure for its development, forms of consumption and natural benefits, that is why I invite you to read these publications where I will provide a very detailed content, to know some products and traditional dishes that you can find it in this beautiful country, with which you can fall in love and delight with each of the flavors of these great recipes that I put at your disposal. Today I will talking about: The Casabe of Yuca.
What is the Casabe?
It is a kind of bread or toast, thin and crispy, it is made from bitter yucca, and is part of our traditional diet, since it has an important protein and energy content and gives us a lot of fiber, necessary when maintaining a perfect body balance. It is a very popular food in our country, we use it to accompany different types of food.
When we do not have bread at home, we use casabe. we can eat it with chicken, fish, pork, soups, paellas and many more dishes.
The casabe has a particularity, and that is that it has a neutral flavor, which is why it is capable of melting with thousands of ingredients and flavors not only from Venezuelan cuisine but also from the cuisines of the world, which makes it suitable for all the tastes and easy to harmonize with any type of food.
The casabe has been consumed for a long time. It used to be elaborated by the Indians (some tribes still maintain these traditions) but nowadays many people have learned the techniques and the process for its elaboration
I will explain the process for the elaboration of casabe:
- Harvest yucca. It is usually harvested between 7 and 10 months, depending on the variety. It is important not to overtake the crop too much because it will have too much latex content and will not be suitable for consumption.
- Peel or remove the skin from the yucca.
- You should wash and clean cassava with plenty of water, especially yuccas that come from clay soils to remove the remains of soil and sand.
- Once they are well cleaned, proceed to grate the yuca with a grater.
Then we place the grated yuca in a colander to drain.
Source The grated and drained yucca is then stored in a sebucán (an indigenous utensil for this purpose made of cane fibers) and pressed very hard to remove all the poisonous juice (cyanide) that the yucca possesses, and we let it dry for the entire night.
- After 24 hours we strain the casabe with a sieve to make a fine flour.
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- Then the yuca transformed into flour we spread on a budare or hot round plate, giving it a circular shape and placing the amount of yucca necessary to cover it and form a layer about 3 millimeters thick, filling it where necessary, and cooking until that the flour clumps or hardens, bending and tightening the edge with a spatula (about 1 centimeter) to make it stronger and more manageable. It is cooked until it begins to brown and can be turned and is completely hard and manageable.
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- Once well cooked these casabe cakes, we put them in the sun for 4 days so that they dry well and are not in danger of getting moldy.
- Finally finish the process the process of make casabe, then comes the best part... Eat and enjoy our rich and crunchy casabe.
Contributions for your body
- It helps to maintain your ideal weight.
- Clean your digestive tract
- It provides energy to the body since they have abundant carbohydrates.
- It Provide 23% of vitamin B and 30% of niacin.
- It Reduce the incidence of diseases such as diabetes, coronary heart disease, colon cancer and various digestive disorders.
- It provides a series of minerals, such as calcium, iron, magnesium and potassium.
- On the other hand, it has no salt, so it does not produce cholesterol.
This food is very easy to buy, we can get it in many establishments, in different sizes and presentations and the best thing of all is that it has an affordable price for our pocket. It's cheaper than a bread. We can eat it at any time, it is very light and consumed in any of the meals of the day: breakfast, lunch or dinner. As well as you can eat it in your main dish, as a starter or just to snack.