Snacks & baking

Naiboa

Cazabe cake, a traditional unleavened cassava bread of the Caribbean Indigenous peoples, here enriched with a panela syrup. The result is a sweet, crispy cake, an ancestral snack from Venezuela.

35 min
4 servings
Medium
Budget-friendly
🇻🇪 Venezuela

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Instructions

In a saucepan, melt the panela in the water over low heat for 5 minutes until you get a smooth syrup.
Add the pinch of salt, the anise and the cinnamon to the syrup, then let it cool slightly.
In a mixing bowl, gradually pour the syrup over the cassava flour while mixing until you get a soft, smooth dough.
Shape cakes about 1 cm thick and 10 cm in diameter, pressing them firmly with your hands.
Heat a nonstick pan over medium heat and cook the cakes 4 to 5 minutes on each side, until golden and crispy.
Sprinkle with grated coconut if you like, and enjoy warm.