How to Fermented Cassava Bread (South America)

Key Parameters

Steps

1. 1.

   Casabe (Venezuela) (Orinoco River indigenous communities): Fermentation creates pliable dough for thin, cracker-like breads

2. 2.

   Beiju (Brazil) (Tupi-Guarani traditions): Lactic acid fermentation imparts digestibility to the coarse cassava flour

3. 3.

   Pan de yuca (Colombia) (Andean-Amazonian fusion cuisine): Fermented cassava mixed with cheese creates a chewy, gluten-free bread alternative

Common Mistakes