283gr. Casabe is an unleavened, crunchy, thin and circular bread made of cassava flour, this is roasted in a budare, comal or grilled. Its production and consumption dates back to pre-Hispanic times; It is made from cassava or manioc.
Cassava or manioc was, together with corn, one of the main crops of pre-Columbian times. Due to the possibilities of conservation, the casabe was one of the fundamental sources of food for the indigenous people of the north of the subcontinent, and it was part of the traditional diet of the Taínos, Caribs and Arawaks native inhabitants of the Caribbean. In Brazil and Peru, tapioca is called wet cassava flour dough, sifted and cooked at a high temperature.