This food is made from yuca or manioc, and its shape is a kind of thin, round cake with a white appearance and toasted areas.
An International Food
It is a valuable food in the Honduran diet, and the Amazonian diet; it also crossed the Atlantic Ocean destined for Africa.
With all the foods that Europeans incorporated and imposed into the diets of locals and foreigners in America.
Casabe is one of the few foods that has endured over time, largely thanks to the African ancestral knowledge that, once learning indigenous techniques in South America (Venezuela and Colombia), successfully carried the recipe throughout the continent.
Preparation Process
The process of making casabe involves extracting the toxic juice or curare from bitter yuca, which, unlike sweet yuca, contains large quantities of linamarine that, through an enzyme called linase, produces hydrogen cyanide (HCN) or cyanide.
For this reason, it is no surprise that inhabitants of the Caribbean and Amazon regions conceived, since pre-Hispanic times, one of the most complex and ancient inventions of America: sebucán or tipití, a kind of elongated palm fiber bag used to extract toxic juice from the root to then make yuca flour for casabe production.
Its production and commercialization are high due to the demand from large cities in the U.S., which often consume this significant food from the Antillean and Amazonian regions.
