While Colombia has its own unique cuisine, Letician cusine varies a lot from the rest of the country. This is mostly because of the indigenous, Peruvian, and Brazilan influence in the area. Also, because of the tropical climate, we have many fruits in Leticia that are not available in the rest of the country.
Cassabe (also spelled Casabe). This is a delicious and super easy dish to make!
I wasn't sure what to expect. The texture is very chewy, and the taste is unique. However, once I added toppings, I realized how amazing it tasted! I also felt very connected to the culture because I knew the historical and cultural signifiance of cassabe.
It's very easy to prepare! Cassabe is made using starch from the yuca root (also called the cassava root), which is grown is South America. Yuca is very important because it is high in starch, meaning it gives the body lots of energy. It looks a little like a potato or yam. The starch is then sifted in a colander onto a frying pan. It heats on one side for about one or two minutes, then is flipped and heated for about 30 more seconds. Then toppings are added.
