Cassava Bread

The Peace Corps group took a bus ride on the Hummingbird Highway to the Stann Creek District of Belize. Our destination was the district capital Dangriga, located on the Caribbean Sea. First, we visited Gulisi Garifuna Museum to learn about the history and culture of the Garifuna people.

Garinagu (plural of Garifuna) or Black Caribs, are descendants of two ethnic groups, Carib Indians and Black Africans, that lived on the island of St. Vincent.
-National Garifuna Council

Next we visited a Naomi Noralez, who operates a cassava bread making business in Dangriga. Cassava bread is flat, round, biscuit-like, and very dry, so it has a long storage live if stored properly. We learned the traditional method and helped Miss Naomi make some cassava bread. It is a long process so I'll try to sum it up as best as possible. First, the tubers from the cassava plant are harvested, peeled and cleaned. The white tubers are then grated or mortared into a mash that is stuffed into a long woven snake-like basket called a ruguma, which is hung so the water can be strained out. Next the cassava is sifted into a flour through a round woven basket. The cassava flour is then spread onto a large griddle. It is packed down, more flour is sifted on and brushed. Then the whole piece is flipped over. If you think flipping a large pancake is difficult, try this. The edges are trimmed and the the bread is cut into sections, and there you have it, cassava bread!