Market Table · Cassava Bread
Ereba (Cassava Bread)
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Making ereba traditionally requires squeezing toxic prussic acid out of grated cassava using a long woven press called a ruguma, a Garifuna tool found nowhere else in Belizean cooking.
Bitter cassava is grated, pressed to remove its juices, then baked into large, dry, crisp flatbreads. Garifuna households and market vendors in Dangriga sell it in stacked rounds, often eaten with fish broth.
Why it's made this way: Ereba is one of the oldest surviving Garifuna food traditions, and Stann Creek's Garifuna communities are among the few in Belize who still make it by hand using traditional cassava presses.
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Part of World of Street Food — 690 dishes from 118 countries.
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