Cassave: A cassava pancake
Back in the days, Cassava flour used to be an indispensable staple in the diet of many people from the archipelago.
Nowadays, some households still widely use it but, there are so many other choices out there making it less popular. Cassava flour is so versatile and a good alternative to bread. It can be served with soups, beans, lentils or milk. Past generations loved to consume Cassave for breakfast or as a grab-and-go snack.
Cassava flour: Base of Cassave
In Guadeloupe Archipelago, the preparation of Cassave is an ancestral ceremonial. The Cassave’s specialists always follow several steps to offer customers excellent products. As mentioned previously Cassave is made with Cassava flour.
Firstly, to obtain the flour, the tuber is grated, drained, crushed and sifted. Then, on a gigantic hob called “Platine”, the cooker moulds small amounts of Cassava flour into round-shaped. The goal is to flatten, stuff with the desire topping and turn them over as quick as possible. The Cassave becomes solid in just few minutes, this is because Cassava flour has a quite high starch content.
Cassave: A variety of toppings
Plain Cassave is extremely delicious, for a matter of fact our ancestors used to enjoy it with milk. However, over the years, a variety of sweet or savoury toppings have extend the versatility of this Cassava pancake. The different flavours on offer will definitely suit all tastes.
The coconut jam filling is a must-try that I highly recommend if you taste Cassave for the first time. It is the most popular version. Guava or any other tropical fruits jams will also work just fine. Savouring stuffings include: Saltfish, ham and cheese, tuna but honestly the list is endless. You can make your own concoction as you will for a normal sandwich.
In Basse-Terre Island more precisely in Capesterre Belle-Eau Township, there is a family-owned Kassaverie (Cassave factory) called La Maniocrie de Germaine. When visiting la Kassaverie, you will be able to discover traditional manufacturing methods of Cassave and many other Cassava products.
The main goal of Germaine (the owner of the company) is to show her customers that, Cassave flour can be an ideal alternative to any recipe that requires wheat flour.
Every Friday night, La Maniocrie de Germaine organises a fun and informative Cassava tasting workshop. La Maniocrie de Germaine’ team will welcome you in a friendly atmosphere.
In a big room with several tables and chairs, you will be able to discover how the Cassaves are made on the “Platine”. Then, different flavours Cassaves will be served on each table. You will also be able to taste other Cassava products such as Cassava-coconut fritters. The second part consists of Germaine making a presentation about the history of Cassava in Guadeloupe Archipelago.
The only thing you will need to bring is your cooler bag as drinks are not provided. La Maniocrie de Germaine is specialised in doing Cassave, Cassava flour but also Coconut moussage flour and tapioca.