One form of food that is eaten all over the world is bread. You may not always recognize it as such, but whether it's the pitas of the Mediterranean region, the naan of India or the tortillas of Latin America, it's still bread, one of the most versatile foods there is. Next time you want to prepare a simple yet exotic meal, add some cassava bread for a Caribbean touch.
The cassava plant is native to the Caribbean region as well as to the northern parts of South America. It produces a large root, which has a diameter of between one and two inches and a length of up to twelve inches. If you remove the rough, brown skin covering the root, you'll find a white or yellowish flesh that is rich in starch.
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.
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.
The best place to find 'pan de casabe' is to travel to the Caribbean, for instance to the Dominican Republic, and enjoy it at the source. If you want the taste of the Caribbean at home, though, you can try buying either the roots or the ready-made cassava bread at stores that specialize in Caribbean cuisine. Dominican or Jamaican restaurants are likely to serve it as a side dish too and may be willing to sell it to you to go.
The cassava plant is native to the Caribbean region as well as to the northern parts of South America. It produces a large root, which has a diameter of between one and two inches and a length of up to twelve inches. If you remove the rough, brown skin covering the root, you'll find a white or yellowish flesh that is rich in starch.
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.
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.
The best place to find 'pan de casabe' is to travel to the Caribbean, for instance to the Dominican Republic, and enjoy it at the source. If you want the taste of the Caribbean at home, though, you can try buying either the roots or the ready-made cassava bread at stores that specialize in Caribbean cuisine. Dominican or Jamaican restaurants are likely to serve it as a side dish too and may be willing to sell it to you to go.
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