Plas Kassav.🇱🇨
Experience the authentic art of cassava bread-making/farine at Plas Kassav in Saint Lucia!
Cassava farine is a versatile, gluten-free staple used in many local dishes.
Visitors to Plas Kassav get to witness the entire process firsthand; they witness the traditional methods
used, the making of the flat, brown cakes, cooked in a traditional
oven. They also get to sample fresh cassava bread, and even take some
home as a tasty souvenir. It's an experience that blends culture,
tradition, and flavor in the most delightful way.
Plas Kassav is an oasis along a lonely stretch of road through the village of Anse la Verdure on St Lucia’s west coast.
The
family processes raw cassava to make farine (cassava flour), then
concocts a variety of flavoured unleavened breads; coconut, cherry and
raisin, apple and raisin, cinnamon, banana, chocolate, saltfish, smoked
herring, ginger, peanut, pineapple and apricot.
The bread can be eaten with tea or any beverage of one’s choice; the plain ones can be eaten as sandwiches with fillings.
Procedure:
Fetch the cassava (Most times they buy the raw material)
They grate the raw material in an automated grater, and from that you have to press it to extract the liquid in a screw press.
Then sift the grated cassava and the parching begins in the big iron pot.
The farine flour is taken to make the cassava bread. The quantity depends on demand.
The popular bread is also sold in supermarkets in St Lucia and at the creole festival, Jounen Kwéyòl, celebrated in October.
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