For many of the world's people, bread is an important part of their diet just like it has been for their ancestors. Bread can come in different shapes and forms and certain types, like European wheat loaves or Latin American tortillas, have crossed borders to become popular much further afield. The Caribbean has a flatbread known as casabe, which is made of cassava root and is fast becoming more popular in other parts of the world too.
Cassava is a plant native to South America and the Caribbean. The most important part of this plant is its root, which is made up of a starchy white or yellow flesh covered in rough brown skin. Cassava roots can grow up to almost twelve inches in length and with a diameter of between two and four inches.
The first instances of cassava cultivation may have occurred more than a millennium ago in Brazil's western parts. By the time the Spanish conquest swept through the area, cassava root was a staple not only in the north of South America but also in Central America and throughout the Caribbean. When the Portuguese traders moved in, they took cassava and maize to Africa, where both plants soon became staple crops. Today cassava is also grown and enjoyed in the tropical parts of Asia.
With its starchy texture, cassava root is rich in carbohydrates. It's also a good source of Vitamin C, calcium and phosphorus. Since it's low in sodium and fat, it's a good choice if you're looking for a healthy source of carbs.
The original inhabitants of the Caribbean region, the Carib and Arawak people, used cassava to make a flatbread hundreds of years ago and their descendants still enjoy this staple to this day. If you can get your hands on some cassava root and want to try making your own bread, you should first peel the root and then grate it into a pulp. Next, press out all the liquid, which is poisonous.
You may add salt, but it's not really necessary. In a heated frying pan, form rounded flat shapes with the grated pulp. Alternatively, use special molds. You don't need to add oil. Simply cook the cassava in the dry pan until the breads are golden on either side. If they cool down, they get a cracker-like texture.
The flatbread is versatile and can be enjoyed in many ways. For example, sprinkle olive oil and slat over it or top it with eggs, avocado, beans or or whatever takes your fancy. Break it into smaller pieces and add these to soups for a little texture or use bits of the bread to scoop up dips. Some people even use the bread as a base for pizzas.
To find cassava root outside of the tropics is not that easy. However, you may try stores that specialize in Caribbean or African foods. It may be easier to simply buy ready-made casabe. This you can buy from specialty stores, especially ones that cater to Dominican, Jamaican or other Caribbean clientele. Alternatively, you now have a great excuse for a trip to the Caribbean.
Cassava is a plant native to South America and the Caribbean. The most important part of this plant is its root, which is made up of a starchy white or yellow flesh covered in rough brown skin. Cassava roots can grow up to almost twelve inches in length and with a diameter of between two and four inches.
The first instances of cassava cultivation may have occurred more than a millennium ago in Brazil's western parts. By the time the Spanish conquest swept through the area, cassava root was a staple not only in the north of South America but also in Central America and throughout the Caribbean. When the Portuguese traders moved in, they took cassava and maize to Africa, where both plants soon became staple crops. Today cassava is also grown and enjoyed in the tropical parts of Asia.
With its starchy texture, cassava root is rich in carbohydrates. It's also a good source of Vitamin C, calcium and phosphorus. Since it's low in sodium and fat, it's a good choice if you're looking for a healthy source of carbs.
The original inhabitants of the Caribbean region, the Carib and Arawak people, used cassava to make a flatbread hundreds of years ago and their descendants still enjoy this staple to this day. If you can get your hands on some cassava root and want to try making your own bread, you should first peel the root and then grate it into a pulp. Next, press out all the liquid, which is poisonous.
You may add salt, but it's not really necessary. In a heated frying pan, form rounded flat shapes with the grated pulp. Alternatively, use special molds. You don't need to add oil. Simply cook the cassava in the dry pan until the breads are golden on either side. If they cool down, they get a cracker-like texture.
The flatbread is versatile and can be enjoyed in many ways. For example, sprinkle olive oil and slat over it or top it with eggs, avocado, beans or or whatever takes your fancy. Break it into smaller pieces and add these to soups for a little texture or use bits of the bread to scoop up dips. Some people even use the bread as a base for pizzas.
To find cassava root outside of the tropics is not that easy. However, you may try stores that specialize in Caribbean or African foods. It may be easier to simply buy ready-made casabe. This you can buy from specialty stores, especially ones that cater to Dominican, Jamaican or other Caribbean clientele. Alternatively, you now have a great excuse for a trip to the Caribbean.
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