Cassava Bread

Clara Gonzalez presents plain casabe as a traditional Dominican Republic cassava bread. Her home recipe follows the grated-root approach with modern kitchen equipment, selecting the plain version from the published alternatives.

Cassava supplies the bread’s simple flavour. Its restrained character makes it an accompaniment to soups and stews in the publisher’s serving discussion.

The small, round flatbreads are thin, dry and crisp, with a light golden surface. They are presented as individual breads rather than a raised loaf.