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 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.
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.
'Pan de casabe' is still very much a Caribbean food, however. It's synonymous with Dominican cuisine, for instance. It's usually eaten in the form of a flatbread, similar to a tortilla. Enjoy it with toppings like avocado, eggs, beans or vegetables or simply sprinkle it with salt and olive oil. Toast it to make croutons, eat it with dips like you would eat nacho chips or smother it in melted cheese for a new take on pizza.
The main reason why 'pan de casabe' became such a ubiquitous dish on Caribbean dining tables is that it's a good source of energy. It's not only rich in carbohydrates, however, but also contains substantial amounts of calcium, phosphorus and Vitamin C. Because of its low fat and sodium content it's a healthier option than many regular breads.
Making 'pan de casabe' requires that you first process the flesh. Start by peeling the root and then grating the flesh to a pulp. The next step is to squeeze out as much of the liquid from the pulp as you can. This is a very important step because the liquid is poisonous.
The pulp is now shaped into thin patties. Some people add salt to the pulp first. You can shape the patties by hand or use a special mold instead. When they're ready, place them in a hot frying pan but don't add oil. Let them cook on both sides until they're golden in color. The breads harden to become crispy when they cool.
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.
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.
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.
'Pan de casabe' is still very much a Caribbean food, however. It's synonymous with Dominican cuisine, for instance. It's usually eaten in the form of a flatbread, similar to a tortilla. Enjoy it with toppings like avocado, eggs, beans or vegetables or simply sprinkle it with salt and olive oil. Toast it to make croutons, eat it with dips like you would eat nacho chips or smother it in melted cheese for a new take on pizza.
The main reason why 'pan de casabe' became such a ubiquitous dish on Caribbean dining tables is that it's a good source of energy. It's not only rich in carbohydrates, however, but also contains substantial amounts of calcium, phosphorus and Vitamin C. Because of its low fat and sodium content it's a healthier option than many regular breads.
Making 'pan de casabe' requires that you first process the flesh. Start by peeling the root and then grating the flesh to a pulp. The next step is to squeeze out as much of the liquid from the pulp as you can. This is a very important step because the liquid is poisonous.
The pulp is now shaped into thin patties. Some people add salt to the pulp first. You can shape the patties by hand or use a special mold instead. When they're ready, place them in a hot frying pan but don't add oil. Let them cook on both sides until they're golden in color. The breads harden to become crispy when they cool.
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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