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Casabe and Mañoco

Casabe / Mañoco

Specialised

⚠ TWO PRODUCTS, NOT ONE. Both from BITTER yuca, which is poisonous raw. CASABE — the pressed mass baked on a hot griddle into a large flat brittle disc, which keeps for weeks, is eaten broken into soup or softened, and is sold all over Venezuela far beyond the Indigenous communities that make it. MAÑOCO — the same mass toasted into a coarse granular meal, eaten sprinkled or stirred into water. The processing — grating, pressing in a SEBUCÁN (the woven basketry tube that squeezes as it stretches), sieving, roasting — is Indigenous technology and is the reason the plant is food. ⚠ DESCRIBED, NOT PRESCRIBED.

Atlas — where and when

Where in the world

Communities and languages

Languages: Ye'kwana, Warao, Piaroa

What is recorded

  • Casabe and mañoco are recorded as two distinct products of bitter cassava. Processing uses the sebucán, a woven basketry press that expresses the toxic juice, followed by sieving and griddle-baking or toasting. Casabe is sold and eaten nationally well beyond the Indigenous communities that produce it. documented

Related foodways

This foodway relates to

  • related to Casabe and Fariña documented

    One bitter-cassava technology across the Orinoco and Amazon basins under different national names.

Recorded as relating to this foodway

  • related to Cassareep and Cassava documented

    One Guiana Shield bitter-cassava technology; cassareep is the Guyanese product the others do not make.

Recipes

No recipes are filed under this cuisine yet.