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Cassava Factory

Local Product - Sainte-Anne

Cassavas are cakes, or patties, made from manioc flour and cooked on a large round metal plate, or griddle, called a “platine.” They can be stuffed with coconut or natural fruit preserves, and are a local favorite. The making of cassava (or “kassav”) is an ancestral tradition in Guadeloupe that follows a strict set of steps. First, the manioc root is peeled, then grated. The grated cassava is placed in bags that are suspended to allow the juice to drain out (this becomes starch—not to be consumed), after which it is squeezed in a press. The next day, the drained, grated manioc is rubbed through a sieve. The resulting pulp is spread on large “platines” (metal griddles) and stirred continuously to remove all moisture. From this, patties are formed, stuffed with fruit preserves, guava, or coconut, then folded, cooked, and eaten while still warm.

The making of cassava is an ancestral tradition
The making of cassava is an ancestral tradition
The resulting pulp is spread on large “platines” (metal griddles)
The resulting pulp is spread on large “platines” (metal griddles)
Made from manioc
Made from manioc
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