Garifuna Staple · Cassava Flatbread
Casabe (Ereba)
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The grated root is packed into a long woven palm tube called a ruguma, which is stretched to squeeze out the toxic juice before the meal is sieved and baked.
A thin, dry flatbread made from grated, pressed, and griddle-baked bitter cassava root, eaten plain or soaked in broth. Garifuna vendors in La Ceiba's market sell it stacked in flat rounds.
Why it's made this way: Cassava has been a Garifuna staple since their Caribbean island origins, and Atlántida's Garifuna villages are among the few places in Honduras still making it the traditional way.
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Part of World of Street Food — 3443 dishes from 118 countries.
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