CASABE

*Yuca (also known as cassava) was, alongside corn, one of the primary crops of the pre-Columbian era. Due to its long shelf life, casabe was a fundamental food source for the indigenous peoples of northern South America. It was a staple in the traditional diet of the Caribes and Arawaks, the native inhabitants of the Caribbean. Casabe de yuca (also called simply casabe or cazabe) is a thin, crisp, round, unleavened bread made from yuca flour. It is cooked on a budare, comal, or griddle. Its production and consumption date back to pre-Hispanic times, making it one of the most historically significant foods in Venezuela’s culinary heritage.