The subject of food history is one that will always amaze me.
From a simple recipe, I am able to find out so much about a country, a culture,
family, or even myself. I researched the history of Cassava bread and ended up
in the Caribbean during the Pre-Columbian era. The Indians, who are said to have
immigrated from the regions of Yucatan, Brazil and Florida,
used to make Cassava Bread.
In the 15th century, during Christopher Columbus explorations,
the production of Cassava bread dramatically increased because the Conquistadors started consuming cassava bread in place of their usual
wheat biscuit. The bread lasted longer at sea. The island of Hispaniola, specifically the Caciquat of
Higuey, a region of what is now known as the Dominican Republic, was one of the
most important producers of cassava bread of the region. Unfortunately, like
gold, the production of cassava bread was said to have also contributed to the
Indians' exploitation and killing.
Although Cassava bread recipes vary from region to region, the
main ingredient remains the same: Yucca (cassava), a creamy white root
vegetable with a rough dark brown skin and the texture of turnip.
The Indians used clamshells to peel the yucca and rough stones to grate it. The mixture was stuffed in a large snake like woven basket which was then suspended in the air and stretched, using big rocks as weight. This method was used to squeeze out the yucca’s toxic juice which contains cyanogenic glycoside.
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The Indians used clamshells to peel the yucca and rough stones to grate it. The mixture was stuffed in a large snake like woven basket which was then suspended in the air and stretched, using big rocks as weight. This method was used to squeeze out the yucca’s toxic juice which contains cyanogenic glycoside.
The squeezed cassava was taken out of the basket and spread
in small portions (about a cup) on a flat heated clay utensil, and cooked until
golden brown.
Nowadays Cassava Bread is baked all over the Caribbean;
sometimes using similar methods as the Indians. The bread is flat, dry, quite
tasteless and usually needs to be eaten with something. The simplest way is
with a spread (peanut butter, jelly,…). It could also be used to bake cassava
bread pudding, stews, and soups. The blend taste of the bread really offers
opportunity for creativity. A good example would be to use a softer and thicker
cooked version of the bread in place of pizza dough.
Cassava Bread
Yield 3 cassava bread (9”)
3 Lb of fresh Yucca
1 teaspoon of Salt
1 clean thin kitchen towel (or 2 to 3 layers of cheese
cloth)
** Spices, sugar (to taste) or grated coconut (about a cup
for this recipe)can be added to make a
different version of the bread.
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