A flatbread made from cassava root, traditionally prepared in Caribbean and South American indigenous communities.
From Taíno (Arawakan language of the Caribbean) casabi, the indigenous name for the cassava bread, adopted into Spanish and European languages.
Casabe is one of the oldest American foods—indigenous people figured out how to detoxify cassava root and turn it into bread thousands of years before Columbus, and the Taíno word traveled from the Caribbean to European languages, surviving colonialism in the food itself.
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