
Making Pan de Coco de Samaná
Pan de coco de Samaná is the American biscuit’s Caribbean cousin, from, you guessed it, Samaná, which is a northern coastal province of the Dominican Republic. The area is heavily Americanized, though not in the way you’d think. Free black Americans began moving there some 175 years ago. And when they came, they brought their food traditions with them. That included biscuits, which were already a “thing” in the early 1800’s. The trouble there, of course, was that dairy products were in relatively short supply in Samaná back then. But then as now, there were all kinds of coconuts around. e area is heavily Americanized, though not in the way you’d think. Free black Americans began moving there some 175 years ago. And when they came, they brought their food traditions with them. That included biscuits, which were already a “thing” in the early 1800’s. The trouble there, of course, was that dairy products were in relatively short supply in Samaná back then. But then as now, there were all kinds of coconuts around.
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