Bread comes in many forms. The French have their baguettes; along the Mediterranean people eat pitas and in Mexico and Central America you'll find wheat and corn tortillas. In the Caribbean, the staple usually comes in the form of 'pan de casabe', which is cassava bread.
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.
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.
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.
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.
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.
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.
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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