Cassava

Here is a picture of a Cassava in the process of being made. The traditional recipe and method of making cassava, Haitian Style. It is also called yuca bread.

Cassava is a popular food in Haiti. It is often eaten with a variety of other products. Cassava can be eaten as bread and tasts very good specially with peanut butter being spread on the top of it

Hou can also eat Cassava as moussa or with various stews and soups like the popular Haitian Soup Joumou. It can be transformed into Haitian cookies such as bonbon lamindon

To make the Haitian Cassava, you only need two two ingredients Yoca and water.

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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.

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Here is a picture of Coffee and AK 100, a common foud found in Haiti in most breakfast tables. It is a popular Haitian food

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