How to make Casabe

Why cooks start here

Casabe is cooked the way Orinoquía cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Casabe is a cherished staple from the Orinoquía region, where its preparation is an everyday art form. Here, the salt is judged by hand and the fat is used with a generous spirit, echoing the warmth with which it is shared. This home version captures the essence of Colombian family cooking, where recipes are passed down and adapted, not by the book, but by the heart. A perfect casabe should have a crisp, golden exterior with a hint of earthiness from the yuca flour and a subtle warmth from the achiote. The oil lends it a tender bite, making each piece a satisfying companion to the main dishes it accompanies. It is a simple pleasure, rooted in tradition and prepared with love.