Casabe

Casabe, also called cassava bread, is a flatbread made from cassava and traditionally eaten across the Caribbean basin and the Amazon basin. It is usually made from bitter cassava, which must be carefully processed to remove its natural toxins before use, and is baked on a flat griddle called a budare into a thin, crisp, dry bread that, once properly dried, can keep for months, making it highly portable. The food is thought to have roots reaching back thousands of years in Caribbean South America before spreading to the Antilles, and it was valued by the Taino for its portability on long journeys; Spanish colonists who encountered it in the 1490s found the taste unappealing but recognized its practical usefulness, and European sailors and buccaneers later adopted it widely. Casabe declined in the modern era but has seen a revival since the 1990s alongside growing interest in gluten free foods, and in 2024 it was recognized by UNESCO as Intangible Cultural Heritage shared across Cuba, the Dominican Republic, Haiti, Honduras and Venezuela, the first such listing to span multiple countries in the Americas. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/