The Making of Cassava Bread

See how the Garifuna's traditional Cassava Bread is made.

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Cassava Bread- A Garifuna Staple

My Beautiful Belize recently had the special opportunity to experience the entire process of making Ereba, thanks to the Sabal's Cassava Farm owner Cyril Sabal. The process usually starts at 6AM, when farmers go to fields and uproot the tuber. Some can weigh up to 1,000 pounds! They bring the cassava to a shed, where it is peeled, washed, grated, dried, drained, sieved, and baked. I joined my colleagues in the grating process, feeling first-hand the hard work that the Sabal's put into making the cassava bread.

The last and most breathtaking part is the baking of the bread. The grains jump and coalesce over a hot comal (special flat pan for baking). High heat is necessary, so the cassava doesn't crumble, and baking on the comal harkens back to the long-held traditions of the Garinagu people.

Click here to read the rest of the article in the My Beautiful Belize Blog



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Cassava Bread, Garifuna Cuisine
Chef Sean Kuylen goes to Dangriga Town, Belize to learn the art of making cassava bread, farina, darara, ereba plus fishing for ratty crab