Throughout the world, people eat bread as a quick and easy staple food. It doesn't always come in the form of a loaf made of wheat flour, however. In Turkey, Greece and the countries of the Levant, for instance, people often eat flat pita breads while in Central America and Mexico, no meal is served without tortillas as accompaniment. The Caribbean's favorite is cassava bread, which is often referred to as 'pan de casabe'.
The main reason why people in the Caribbean eat 'pan de casabe' is because they've been doing so for centuries. It's made of the root of the cassava plant, which is native to the region as well as to parts of South America. The root is brown in color and has a long, thin shape. Remove the skin, however, and you'll find a starchy flesh inside, which is a light yellow or white in color.
The starchy flesh of the root has been a staple food in the Caribbean, Central America and parts of South America for many centuries. When the Portuguese and Spanish explorers came to the region, they took some of the so-called New World foods back to Europe. These included corn, tomatoes and potatoes. Cassava found its way across the Atlantic too and became a staple food in the tropical regions of Africa and Asia, where its production now surpasses that in the Americas.
Many people enjoy 'pan de casabe' in its simplest form, with only a bit of olive oil and salt. Others add toppings of avocado or eggs or make more substantial dishes by topping the flatbreads with beans and vegetables. It makes a great snack to enjoy with dips and broken in pieces, it adds bulk to salads and soups. You can even create a lovely fusion dish by using it as a quick and easy pizza base.
Dominican cuisine would be unimaginable without 'pan de casabe' and it's not only because of the food's versatility but also because it's so nutritious. It's packed with phosphorus, calcium and Vitamin C and its carbohydrate content means that it's a great source of energy. Because it's so low in sodium and fat, it's a healthy option too.
To make 'pan de casabe' is quite easy. First you need to remove the skin and then grate the flesh. Next, you need to squeeze out the liquid from the pulp because this is actually poisonous.
If you prefer, you may now add salt to the pulp but it's not really a requirement. Use a mold to shape thin, flat patties or form them by hand. Fry them in a hot pan but don't add oil. They're ready when they have a golden appearance. As they cool, they will harden and get a crispy texture.
Cassava bread is available online but is a little more difficult to find in local stores. Specialty stores may stock it and you'll likely find it in neighborhoods with a large Dominican or Jamaican population. Another option is to simply take some time off, buy a ticket to the Caribbean and enjoy it right there on the beach.
The main reason why people in the Caribbean eat 'pan de casabe' is because they've been doing so for centuries. It's made of the root of the cassava plant, which is native to the region as well as to parts of South America. The root is brown in color and has a long, thin shape. Remove the skin, however, and you'll find a starchy flesh inside, which is a light yellow or white in color.
The starchy flesh of the root has been a staple food in the Caribbean, Central America and parts of South America for many centuries. When the Portuguese and Spanish explorers came to the region, they took some of the so-called New World foods back to Europe. These included corn, tomatoes and potatoes. Cassava found its way across the Atlantic too and became a staple food in the tropical regions of Africa and Asia, where its production now surpasses that in the Americas.
Many people enjoy 'pan de casabe' in its simplest form, with only a bit of olive oil and salt. Others add toppings of avocado or eggs or make more substantial dishes by topping the flatbreads with beans and vegetables. It makes a great snack to enjoy with dips and broken in pieces, it adds bulk to salads and soups. You can even create a lovely fusion dish by using it as a quick and easy pizza base.
Dominican cuisine would be unimaginable without 'pan de casabe' and it's not only because of the food's versatility but also because it's so nutritious. It's packed with phosphorus, calcium and Vitamin C and its carbohydrate content means that it's a great source of energy. Because it's so low in sodium and fat, it's a healthy option too.
To make 'pan de casabe' is quite easy. First you need to remove the skin and then grate the flesh. Next, you need to squeeze out the liquid from the pulp because this is actually poisonous.
If you prefer, you may now add salt to the pulp but it's not really a requirement. Use a mold to shape thin, flat patties or form them by hand. Fry them in a hot pan but don't add oil. They're ready when they have a golden appearance. As they cool, they will harden and get a crispy texture.
Cassava bread is available online but is a little more difficult to find in local stores. Specialty stores may stock it and you'll likely find it in neighborhoods with a large Dominican or Jamaican population. Another option is to simply take some time off, buy a ticket to the Caribbean and enjoy it right there on the beach.
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