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Dominican Republic Cassava Bread: Delicious!
By Jane Goodwin | October 18, 2007
Beautiful, isn’t it. If you lived in the Dominican Republic, you could look at this, and similar sights, daily. Possibly even from your own window.
Imagine, sitting in your kitchen, seeing this view from your window. You’re sitting there, eating cassava bread, and looking at this vie. . . .
Cassava bread? What’s that?
Cassava bread is one of the staple foods of the Dominican Republic. If you move there, it’s for sure you’ll be offered a taste, and if you are offered a taste, jump on it, because cassava bread is a real treat.
Go on, make some and give it a try. In the Dominican Republic, you’ll be eating it with your plantains.
Sweet Cassava Bread
Hundreds of years before Columbus first voyaged to this part of the world - and we know he went ashore in the DR - the Dominicans were making Cassava bread. There are many different ways and many different kinds, but traditionally, the Dominicans placed their hand-fashioned clay griddles over a fire, and then poured the mixed cassava batter on top. The heat slowly carmelized the cassava’s natural sugars, gluing the bread together and giving it a golden brown color. Nowadays, of course, we can make these breads in the kitchen, while looking out the window at that beautiful view!
Ingredients:
- 2 cups finely grated cassava
- 1 teaspoon salt
- ½ cup dried shredded coconut
- ½ cup brown sugar
Method:
Mix the cassava and salt. Place in a damp kitchen towel or cloth and wring out all the liquid.
Spread half of the cassava meal in the bottom of a small iron frying pan or other heavy frying pan and pat down firmly. Cover with the coconut and the brown sugar. Add the rest of the cassava and pat down lightly. Bake in a 350° oven until lightly browned, or for about 20 minutes.
Topics: Dominican Republic, Food, Friends and Family, Lifestyle |
