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Casabe
A thin, crisp flatbread baked from cassava flour or the starch of the cassava root. The root is peeled, processed, and dried before it becomes the bread.
Origin
A bread of the Caribbean and northern South America, especially the indigenous cooking of the region.
Flavour
Mild, dry, and toasty.
How to use it
Brush it with oil or butter and warm it, or break it into pieces as a cracker.
Storage
Airtight and dry. It softens if it takes on humidity.
Recipes using it
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