Still a staple Dominican food, cassava bread dates back to the Tainos. Low in fat and protein but high in carbohydrate, it’s baked from a flour produced by grating, draining and then drying the tube-like roots of the bitter yuca plant. Traces of ancient cassava production have been found across the Caribbean and it probably owes its success to the fact that the mother plant, yuca, also known as cassava and manioc, grows easily in poor soil and is hardy enough to withstand both drought and hurricanes. The roots are ready to harvest after only ten months but remain useful for up to two years, and the bread, once baked, can be stored indefinitely. Resembling a cracker more than traditionally baked bread, it has little taste of its own but it makes a great side dish with traditional Dominican stews and is delicious served with avocado and salt.

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