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.
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.
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.
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.
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.
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.
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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