DISH RESEARCH · Bread
Casabe
A circular cassava bread made through pressing, sifting, clay-plate cooking and sun drying.
About Casabe
Slow Food documents Ao, the casabe made by Sieko Pai communities in Ecuador. Native cassava varieties supply this circular, flattened bread, which accompanies soups, sauces and fish in everyday meals.
Grated cassava is squeezed and pressed before its fibre is sifted. The same preparation separates cassava starch, which is used on the flattened bread during its finishing process.
The sifted cassava is spread on preheated clay plates and flattened with a dried-fruit container. After cooking on both sides, the bread is hung on a string or vine to dry in the sun.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Casabe
Sieko Pai Ao casabe documented by Slow Food.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Native bitter cassava: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual73-75 predominant bitter native varieties selected; exact cultivar not specified, broader cassava candidate. No imported supermarket sweet cassava replacement.
- Cassava starch separated in the preparation: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual76 separates native starch from expressed juice,77 starch applied to flattened side; allocation from same root, not purchased external starch or invented yield.
Origins & food traditions
Cuisines & regions
- Sieko Pai Cuisine
- Wayuu CuisineCatalogue link pending review
- Pemón CuisineCatalogue link pending review
- Llanero CuisineCatalogue link pending review
- Eastern Venezuelan Coastal CuisineCatalogue link pending review
- Venezuelan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.