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One form of food that is eaten all over the world is bread. You may not always recognize it as such, but whether it's the pitas of the Mediterranean region, the naan of India or the tortillas of Latin America, it's still bread, one of the most versatile foods there is. Next time you want to prepare a simple yet exotic meal, add some cassava bread for a Caribbean touch.
The cassava plant is native to the Caribbean region as well as to the northern parts of South America. It produces a large root, which has a diameter of between one and two inches and a length of up to twelve inches. If you remove the rough, brown skin covering the root, you'll find a white or yellowish flesh that is rich in starch.
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.
Many people enjoy 'pan de casabe' in its simplest form, with only a bit of olive oil and salt. Others add toppings of avocado or eggs or make more substantial dishes by topping the flatbreads with beans and vegetables. It makes a great snack to enjoy with dips and broken in pieces, it adds bulk to salads and soups. You can even create a lovely fusion dish by using it as a quick and easy pizza base.
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.
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.
If you prefer, you may now add salt to the pulp but it's not really a requirement. Use a mold to shape thin, flat patties or form them by hand. Fry them in a hot pan but don't add oil. They're ready when they have a golden appearance. As they cool, they will harden and get a crispy texture.
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 cassava plant is native to the Caribbean region as well as to the northern parts of South America. It produces a large root, which has a diameter of between one and two inches and a length of up to twelve inches. If you remove the rough, brown skin covering the root, you'll find a white or yellowish flesh that is rich in starch.
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.
Many people enjoy 'pan de casabe' in its simplest form, with only a bit of olive oil and salt. Others add toppings of avocado or eggs or make more substantial dishes by topping the flatbreads with beans and vegetables. It makes a great snack to enjoy with dips and broken in pieces, it adds bulk to salads and soups. You can even create a lovely fusion dish by using it as a quick and easy pizza base.
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.
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.
If you prefer, you may now add salt to the pulp but it's not really a requirement. Use a mold to shape thin, flat patties or form them by hand. Fry them in a hot pan but don't add oil. They're ready when they have a golden appearance. As they cool, they will harden and get a crispy texture.
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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