The Dominican Republic is home to casave (cassava bread, made from dried yuca) and sancocho (a soup with lots of kinds of meat and green bananas and yuca and potatoes). But while I have eaten sancocho and figured out how to make garlic toast and french toast with the casave, I haven't learned how to make either one.
What I have learned, from my Honduran friend, Ruth, is how to make tortillas Honduran style. I first made them at her house, and now tonight I made them in mine. The flour is an essential part of it, but I know that will be easier to find in the U.S. than here. (Ruth actually told me that the one store that had it when she came stopped carrying it and she cried in the grocery store, tortillas are such a part of home for her--she was very excited to find that they sell it now at Bravo, our new grocery store which opened a few months ago, which thankfully also sells the only turkey lunch meat I've found here that looks like it's made of turkey.)
Ruth showed me the steps for making homemade tortillas, and I'm going to show you how she does it. It's not super fast, but it's not at all difficult. I was so proud of my Honduran dinner tonight. Ruth told me I was a regular Honduran "Doña."
|Finally, you just tuck the finished tortillas in a towel and wait for them to cool (or, better yet, eat them hot).|