Cab-Cab or Kab-Kab are a Boholano (and Leyte and Camiguin island) delicacy made from mashed cassava pulp that is dried into thin wafers. These crackers were definitely on my “to find” list on a recent visit to Bohol.
This version, purchased not at the market (where I couldn’t find any) but at one of the snazzy outlets of the Bohol Bee Farm on Alona Beach, are definitely the more upscale and refined take on cab-cab. Usually they are a bit rougher in shape, thicker and less uniform.
Also referred to as kiping on Camiguin, they are typically deep-fried and drizzled with latik, a sweet coconut milk and sugar syrup. Oddly, as a kid, I spent several weeks in Duero, Bohol every summer and rather than come across these crackers, we used to eat fried breadfruit dipped in latik instead. At any rate, these packaged cab-cab were PHP200 for 50 sheets or PHP4 each.
We fried them up in hot oil and they puffed up almost instantaneously. They were similar to kropek or other southeast asian crackers.
On their own, they are delicious, albeit lacking in any specific flavor. But accompanied by some salsa, they were utterly wonderful… light, crisp and the perfect foil for the tomatoes and chilies and basil. This would be great drizzled with a tamarind dip, or any of many salsas or dips you desire. I really, really liked these wafers and I hope to find a good supplier of them so we can serve them at home and in the restaurants as well. I gather they are gluten free as well, so a potential chi-chi food for the health nuts as well!