FRG25 CAE-SHARE–Identity- Cassaverie

The visit to the Cassaverie de Capesterre allowed us to discover the history and the manufacturing process of cassava (manioc) as well as its importance in local cuisine. This traditional place highlights ancestral know-how, passed down from generation to generation. The cassaverie is an emblematic site of Guadeloupe, where traditional methods of processing cassava are perpetuated. Used since pre-Columbian times by the Carib Amerindians, cassava is an essential food resource. The visit highlighted the evolution of its culture and processing, as well as the challenges encountered in preserving these traditions in the face of modern developments.

Cassava Manufacturing Process Harvesting and preparing cassava: Cassava is first harvested, peeled and grated. Pressing and extracting the toxic juice: An essential step to eliminate hydrocyanic acid. Drying and sieving: The pulp is then dried and sieved to obtain a fine flour. Cooking: The flour is then transformed into cassava cakes, cooked on large hot plates.

After the demonstration of the manufacturing process, a tasting of various preparations based on cassava was proposed. Among the specialties tasted: Plain and flavored cassava cakes (coconut, sugar, spices) Traditional cakes based on cassava Local drinks accompanying the tastings. This immersive visit allowed us to better understand the importance of cassava in Guadeloupean culture and cuisine. It also highlighted the efforts to transmit artisanal know-how and promote local products. An enriching experience both culturally and gastronomically, which deserves to be discovered and shared.