Throughout the world, people eat bread as a quick and easy staple food. It doesn't always come in the form of a loaf made of wheat flour, however. In Turkey, Greece and the countries of the Levant, for instance, people often eat flat pita breads while in Central America and Mexico, no meal is served without tortillas as accompaniment. The Caribbean's favorite is cassava bread, which is often referred to as 'pan de casabe'.
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.
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.
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.
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.
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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