Editing Tapioca (section)

=== Flatbreads ===
A '''''casabe''''' is a thin [[flatbread]] made from bitter cassava root without [[leavening]]. It was originally produced by the [[Indigenous peoples of the Americas|indigenous]] [[Arawaks|Arawak]] and [[Kalina people|Carib]] peoples because these roots were a common plant of the [[rain forest]]s where they lived. In eastern [[Venezuela]], many indigenous groups still make ''casabe''. It is their chief bread-like staple. Indigenous communities, such as the Ye-Kuana, Kari-Ña, [[Yanomami]], Guarao or [[Warao people|Warao]] descended from the Caribe or Arawac nations, still make ''casabe''.<ref>{{cite web|url=http://www.stanford.edu/group/arts/honduras/discovery_eng/customs/casave/index.html|title=Casabe: Garífuna Yucca Bread|publisher=Stanford University|access-date=24 June 2012|archive-date=October 26, 2012|archive-url=https://web.archive.org/web/20121026042818/http://www.stanford.edu/group/arts/honduras/discovery_eng/customs/casave/index.html|url-status=dead}}</ref>

[[File:Elaboraciondelcasabe.jpg|thumb|Casabe baking in a small commercial bakery]]
To make ''casabe'', the starchy root of bitter cassava is ground to a pulp, then squeezed to expel a milky, bitter liquid called ''yare''. This carries the poisonous substances with it out of the pulp. Traditionally, this squeezing is done in a ''sebucan'', an 8 to {{convert|12|ft|m|adj=on}} long, tube-shaped, pressure strainer, woven in a characteristic helical pattern from [[Arecaceae|palm]] [[Leaf|leaves]]. The ''sebucan'' usually is hung from a tree branch or ceiling pole, and it has a closed bottom with a loop that is attached to a fixed stick or lever, which is used to stretch the sebucan. When the lever is pushed down, stretching the sebucan, the helical weaving pattern causes the strainer to squeeze the pulp inside. This is similar to the action of a [[Chinese finger trap]]. The pulp is spread in thin, round cakes about {{convert|2|ft|m}} in diameter on a ''[[budare]]'' to roast or toast.

Thin and crisp cakes of ''casabe'' are often broken apart and eaten like crackers. Like bread, ''casabe'' can be eaten alone or with other dishes. Thicker ''casabe'' usually are eaten slightly moistened. A sprinkle of a few drops of [[liquid]] is enough to transform a dry ''casabe'' into soft, smooth bread.