What Is Casabe? The Cassava Cracker Explained (and How to Eat It)

Casabe is a thin, crispy flatbread made from cassava (yuca). It's one of the oldest foods in the Caribbean: Indigenous peoples made it long before Europeans arrived, and it's still eaten today in Venezuela, the Dominican Republic and across the region.

What is it made of?

The traditional recipe is simple: cassava is grated, pressed to remove its liquid, sifted, and the dough is cooked on a hot griddle (a budare) until it becomes a dry, crisp round. Because it contains no wheat flour, many casabes are gluten-free; always check each product's label, since some versions include added ingredients.

What does it taste like?

On its own it's neutral, a bit like a rice cake but crunchier, with a light toasted flavor. That neutrality is the point: it pairs with almost anything. Casabito-style bites come in flavors like garlic and sea salt, ready to snack on.

Ways to eat it

• With fresh white cheese.
• With avocado and a pinch of salt.
• With butter or cream.
• As a side for sancocho or any soup.
• With tuna or sardines.
• Crumbled over a salad instead of croutons.
• Straight from the bag, casabito-style.

How to store it

Keep it tightly sealed in a dry place. If it loses its crunch, a few minutes in the oven brings it back.

Find casabe and casabitos at EazyPoint, with free shipping anywhere in the US. And if you love Latin flavors, check out our guide to Venezuelan snacks.

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