The cassava bread (or simply casabe or cazabe) is an Unleavened bread, crunchy, thin and circular made from flour of cassava, this is roasted in a Budare, Comal or Grilled. Its production and consumption goes back to pre-Hispanic times; it is elaborated from yucca or cassava.
The yucca or cassava was next to the corn one of the main crops of the time Pre-Columbian. Due to the possibilities of conservation, the cassava was one of the fundamental sources of food of the natives of the north of the subcontinent, and it was part of the traditional diet of the people. Taínos, caribes and Arahuacos native inhabitants of Caribe. In Brasil and Perú Tapioca is the name given to the dough made from wet yucca flour, sieved and cooked at high temperature.
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