Cassava, also called manioc and manioc root, native to the Caribbean island of Haiti and South America. Cassava, when dried is called tapioca, while its fermented, flaky version is named garri.
Cassava is one of the largest source of food carbohydrates in the tropics.
Cassava is sweet and bitter. It contains antinutritional factors and toxins
Haiti maintains a unique flavor in term of food. Haitian cuisine is based on Creole and French cooking styles.
Several dishes are specifically and well known as native to Haiti. Some of the most popular include Griot.
Here is a picture of a juicy plate of Conk food or as it is properly called in Haiti, Lambi. This is a favorite specially to Haitia men who think Lambi or conk can improve their sexual performance. I do not know whether this is true or not, however, some people would invest lots of money to consume this specialty in Haitian food
Here is a picture of Frere Joele in Haiti showing how Haitians make the popular Haitian food called Sham Sham. The egengelist La Bonne Nouvelle- Frere Joel goes all over Haiti to make sure that Haitias know the bood things that are taking place in Haiti
This picture was taken in Hinche - By Frere Joel-Bonne Nouvelle - Making Cham Cham
The Haitia cashew or as it is called in Haitian Creole: Noire is a very popular Haitian food product. It is grilled and sold to the people on the streets. The Haitian in Cap-Haitian use Cashew in their food and often cook it with Chicken and rice. This product is considered to be a specialty for the Haitians living in the Nord of the country