The tourism is also gastronomy, for what the typical food of each country represents an attractiveness that marks each visitor’s step.
The Caribbean makes gala gastronomy, multicultural, given the variety of influences that they define its flavors and more traditional and more grateful recipes at world level. Nevertheless, the habitants’ natives of the region also put their grain of sand in this singular menu.
That is the history of the casabe, primary food of aboriginal communities that they inhabited Cuba and other islands from the region to arrival of the settlers. This preparation owes its name to that its only ingredient, the yucca, it was called by the Indian Arawacos to the roots of that plant.
Today it is part of the Cuban traditional cuisine, fact that motivated to the Federation of Culinary Associations of the Republic of Cuba to include their recipe in the book 30 Plates Emblematic of the Cuban Cuisine, made by the main chefs of the country.
The compilation defines the Casabe in the following way: “The casabe or yucca bread is a food that we inherit of our aboriginal ones. It is part of the legacy of the culture taina, seated in a large part of the Cuban archipelago and in other Antillean islands. It was assimilated by the Spanish conquerors, it incorporated to the diet of the Creoles, it wasted away in the lines of the Army Cuban Liberator and today it still stays, although alone in regions of the center-east of the country. For their native, it deserves a special place in the culinary heritage of the nation.”
It exposes the text that at the moment, their traditional prosecution is almost identical to the prehispanic one. They are also conserved the denominations aruacas of some utensils: the grater is continued calling guayo, as the cibucán or macuto (sleeve to squeeze the yucca mass), the jibe (sieve) or the burén (irons).
In the oriental counties of Cuba, the casabe cannot lack in the dinners of Christmas and year end. In the San Juan’s Party, in the area of Sierra of Cubitas, to the north of the city of Camagüey, it is also tradition.
It usually accompanies with roasted pig, mincemeat, oil, some type of pasta, beans, milk and meats in sauce.
In the Village Taína, tourist place located in Holguín in one of the original establishments of that population group is conserved and they reproduce several elements associated to its culture, with the result that the casabe is one of the main plates of its gastronomic offer.
This ancestral bread equally is part of the traditional kitchen of other Latin American and Caribbean countries it takes place that in Colombia, Guatemala, Belize, Haiti, Dominican Republic, Honduras, Brazil and Venezuela. The Dominican Republic and Venezuela are the main countries producing of casabe.
Taken of TTC.
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