Orinocense Casabe

scrape the black cloth off the cassava without peeling the skin. wash very well and proceed to scratch with the peel until a dough is obtained that is covered with platanillo leaves and stored in a partition. the small yuccas are put in a catumare or basket and immersed in water for 3 days.

On the third day, the small cassava is removed and dissolved in the mass stored in the septum. When the dough is stirred, it is passed through the sebucán with the purpose of squeezing it. the squeezed dough is passed through the pylon and then it is sifted in a manar or sieve until obtaining a fine flour. The flour is taken to the budare previously hot and it is proceeded to spread it giving it a flattened shape with the wooden paddle, until obtaining a large-sized arepa, which is left to roast for 15 minutes until golden brown, then turns until golden the other side.

note: the technique to turn the large arepa de casabe should be done by putting the wooden paddle under the toasted dough, helping with the other hand to prevent the cake from breaking. the cassava after being cold is stored in the upper parts of the wattles.