This food is made from yucca or cassava, and its shape is a kind of round, thin cake with a white appearance and toasted areas.
An International Food
It is a valued food in the Honduran diet, and in the Amazon region; it also managed to cross the Atlantic Ocean heading to Africa.
Along with all the foods that Europeans incorporated and imposed into the diets of both locals and foreigners in the Americas.
The cassava cake is one of the few that has perpetuated over time, largely thanks to the African descendants who, once they learned the techniques from the indigenous people in South America (Venezuela and Colombia), successfully brought the recipe throughout the Americas.
Preparation Process
The process of making cassava cake depends on extracting the toxic or curare juice from bitter cassava, which, unlike sweet cassava, contains large amounts of linamarin. Through an enzyme called linase, this produces hydrocyanic acid (HCN) or cyanide.
For this reason, it is no surprise that the inhabitants of the Caribbean and Amazon regions devised, since pre-Hispanic times, one of the most complex and ancient inventions of America: sebucán or tipití, a kind of elongated fiber bag made from palm that allows the extraction of toxic juice from the root, which is later processed into cassava flour used for making cassava cake.
The production and commercialization of this food are significant due to demand from large cities in the U.S., which often consume this important food of the Antillean and Amazonian regions.
