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'.
Cassava is a plant that is native to the region of the Caribbean. It's found in parts of South America too. It has many uses but the main one is to use its root as a source of food. The root is long and thin and covered in a brown skin that has a rough texture but the inside is a yellowy or white flesh that is very nutritious.
When the first European explorers came to the Caribbean, they found that people all over the region and as far away as Central and South America were eating 'pan de casabe' as a staple food. They took this foodstuff with them to the Iberian Peninsula and from there it spread across the world along with other New World foods like potatoes, tomatoes and corn. Today the root is a staple in regions like West Africa too.
There are many ways to eat 'pan de casabe'. Some people go all out and cover it with cheese to make a pizza with a Caribbean flavor. It's great to use as croutons to give substance to soups or crunch to salads and it goes very well with dips too. More traditional is to top it with eggs, avocado or beans and eat it like you would eat tortillas. You can also keep it simple by adding only a little bit of salt and a dash of olive oil.
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.
It may be a little labor-intensive to make 'pan de casabe' but the process is really very easy. Remove the skin from the root. Then finely grate the flesh. Now comes the important part: Take the pup and squeeze out the poisonous liquid.
You can now add salt to the pulp if you want. Take handfuls of pulp and shape them into patties. You may also use a mold that was designed specifically for this purpose. Heat a frying pan and, without adding oil, cook the patties until they're golden on either side. As the flatbreads cool, they will become crispy.
Unfortunately cassava bread isn't very easy to find in regular stores. You can find it in stores that sell Caribbean foods or simply ask around in neighborhoods where there is a large Jamaican or Dominican community. You'll be able to find it online too or otherwise, use your search as an excuse for a trip to the Caribbean.
Cassava is a plant that is native to the region of the Caribbean. It's found in parts of South America too. It has many uses but the main one is to use its root as a source of food. The root is long and thin and covered in a brown skin that has a rough texture but the inside is a yellowy or white flesh that is very nutritious.
When the first European explorers came to the Caribbean, they found that people all over the region and as far away as Central and South America were eating 'pan de casabe' as a staple food. They took this foodstuff with them to the Iberian Peninsula and from there it spread across the world along with other New World foods like potatoes, tomatoes and corn. Today the root is a staple in regions like West Africa too.
There are many ways to eat 'pan de casabe'. Some people go all out and cover it with cheese to make a pizza with a Caribbean flavor. It's great to use as croutons to give substance to soups or crunch to salads and it goes very well with dips too. More traditional is to top it with eggs, avocado or beans and eat it like you would eat tortillas. You can also keep it simple by adding only a little bit of salt and a dash of olive oil.
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.
It may be a little labor-intensive to make 'pan de casabe' but the process is really very easy. Remove the skin from the root. Then finely grate the flesh. Now comes the important part: Take the pup and squeeze out the poisonous liquid.
You can now add salt to the pulp if you want. Take handfuls of pulp and shape them into patties. You may also use a mold that was designed specifically for this purpose. Heat a frying pan and, without adding oil, cook the patties until they're golden on either side. As the flatbreads cool, they will become crispy.
Unfortunately cassava bread isn't very easy to find in regular stores. You can find it in stores that sell Caribbean foods or simply ask around in neighborhoods where there is a large Jamaican or Dominican community. You'll be able to find it online too or otherwise, use your search as an excuse for a trip to the Caribbean.
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