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.
'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.
Like most starches, the root is a great source of energy-giving carbohydrates. It's a healthy choice too because it contains only small amounts of fat and sodium. At the same time it's rich in Vitamin C as well as the minerals calcium and phosphorus.
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.
The best place to find 'pan de casabe' is to travel to the Caribbean, for instance to the Dominican Republic, and enjoy it at the source. If you want the taste of the Caribbean at home, though, you can try buying either the roots or the ready-made cassava bread at stores that specialize in Caribbean cuisine. Dominican or Jamaican restaurants are likely to serve it as a side dish too and may be willing to sell it to you to go.
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.
'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.
Like most starches, the root is a great source of energy-giving carbohydrates. It's a healthy choice too because it contains only small amounts of fat and sodium. At the same time it's rich in Vitamin C as well as the minerals calcium and phosphorus.
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.
The best place to find 'pan de casabe' is to travel to the Caribbean, for instance to the Dominican Republic, and enjoy it at the source. If you want the taste of the Caribbean at home, though, you can try buying either the roots or the ready-made cassava bread at stores that specialize in Caribbean cuisine. Dominican or Jamaican restaurants are likely to serve it as a side dish too and may be willing to sell it to you to go.
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