Bread is probably the most important staple food in the world. There are many different types of bread, from the wheat or rye based loaves of Europe to Indian naan and the tortillas so ubiquitous in Latin American cuisine. For a taste of the Caribbean, you may want to casabe. This is a staple in countries like Jamaica and the Dominican Republic and is a type of flatbread made of cassava.
The cassava plant originated in the northern parts of South America and the islands of the Caribbean. It is used mainly for its starchy root. This root is long and thin, almost like a sweet potato, with a roughly-textured brown skin covering the inner flesh, which can be whitish or yellowish in color.
The first instances of cassava cultivation may have occurred more than a millennium ago in Brazil's western parts. By the time the Spanish conquest swept through the area, cassava root was a staple not only in the north of South America but also in Central America and throughout the Caribbean. When the Portuguese traders moved in, they took cassava and maize to Africa, where both plants soon became staple crops. Today cassava is also grown and enjoyed in the tropical parts of Asia.
Cassava root is very starchy and a great source of carbohydrates. It's also rich in the minerals calcium and phosphorus and in Vitamin C. If you're watching your salt and fat intake, you'll be happy to know that the root contains only negligible amounts of both.
The first people to use cassava to make flatbreads were the Arawak and Carib nations who lived in the Caribbean before anybody else. You can make your own bread just like they did. First you should remove the skin and then grate the flesh as fine as possible. Then you should squeeze out the poisonous liquid. You can use a special press for this.
You may add salt, but it's not really necessary. In a heated frying pan, form rounded flat shapes with the grated pulp. Alternatively, use special molds. You don't need to add oil. Simply cook the cassava in the dry pan until the breads are golden on either side. If they cool down, they get a cracker-like texture.
Many people enjoy the bread by simply sprinkling it with a little salt and olive oil. Others add eggs, avocado or other toppings, almost like a tostada. Use it with dips like guacamole or add it to soups instead of croutons. You may even want to experiment with the bread as a type of pizza base.
Cassava root is quite hard to find unless you're in the tropics. You may find it easier to buy ready-made casabe instead. Latin or Caribbean specialty stores may stock it or you can order it online. Of course, you may simply decide that the search for this versatile bread is just the excuse you need to go on a Caribbean vacation.
The cassava plant originated in the northern parts of South America and the islands of the Caribbean. It is used mainly for its starchy root. This root is long and thin, almost like a sweet potato, with a roughly-textured brown skin covering the inner flesh, which can be whitish or yellowish in color.
The first instances of cassava cultivation may have occurred more than a millennium ago in Brazil's western parts. By the time the Spanish conquest swept through the area, cassava root was a staple not only in the north of South America but also in Central America and throughout the Caribbean. When the Portuguese traders moved in, they took cassava and maize to Africa, where both plants soon became staple crops. Today cassava is also grown and enjoyed in the tropical parts of Asia.
Cassava root is very starchy and a great source of carbohydrates. It's also rich in the minerals calcium and phosphorus and in Vitamin C. If you're watching your salt and fat intake, you'll be happy to know that the root contains only negligible amounts of both.
The first people to use cassava to make flatbreads were the Arawak and Carib nations who lived in the Caribbean before anybody else. You can make your own bread just like they did. First you should remove the skin and then grate the flesh as fine as possible. Then you should squeeze out the poisonous liquid. You can use a special press for this.
You may add salt, but it's not really necessary. In a heated frying pan, form rounded flat shapes with the grated pulp. Alternatively, use special molds. You don't need to add oil. Simply cook the cassava in the dry pan until the breads are golden on either side. If they cool down, they get a cracker-like texture.
Many people enjoy the bread by simply sprinkling it with a little salt and olive oil. Others add eggs, avocado or other toppings, almost like a tostada. Use it with dips like guacamole or add it to soups instead of croutons. You may even want to experiment with the bread as a type of pizza base.
Cassava root is quite hard to find unless you're in the tropics. You may find it easier to buy ready-made casabe instead. Latin or Caribbean specialty stores may stock it or you can order it online. Of course, you may simply decide that the search for this versatile bread is just the excuse you need to go on a Caribbean vacation.
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