Haitian cassava, known locally as “kasav”, is one of the most iconic and enduring foods in Haiti’s culinary heritage. Made from grated and pressed cassava root (manioc), this ancient flatbread carries the history, creativity, and resilience of the Haitian people.
More than just a snack, cassava represents a cultural legacy that stretches back to the indigenous Taíno communities who first inhabited the island.
Origins and Cultural Significance
Cassava in Haiti is deeply connected to Taíno traditions. Long before colonization, the Taíno cultivated manioc and transformed it into a thin, round bread that could be preserved for long periods.
This technique survived through generations and became a staple in Haitian households, especially in rural areas where cassava remains a symbol of tradition, self-reliance, and natural living.
Today, cassava is still produced in places like Jérémie, Hinche, and parts of the Artibonite region, where artisanal cassava bakeries continue to operate using age-old methods.
How Haitian Cassava Is Made?
The preparation of cassava is labor-intensive and requires skill:
1. Harvesting the cassava root
Fresh roots are peeled, washed, and grated into a fine pulp.
2. Removing the toxic liquid
Raw cassava contains natural toxins, so the pulp is pressed in special woven baskets called kannari to remove the bitter liquid.
3. Drying and sifting
Once dry, the cassava flour is sifted to create a fine, grainy texture.
4. Cooking on a hot plate (platine)
The flour is spread into a thin circular layer and toasted until firm, creating the classic cassava disk.
This traditional method gives Haitian cassava its unique texture crisp, earthy, and slightly nutty.
Varieties and Flavors
Haitian cassava comes in several popular forms:
Plain Cassava – light, crunchy, and perfect with coffee or tea
Sweet Cassava (Kasav Dou) – often filled with coconut, sugar, or peanut
Peanut Cassava (Kasav Manba) – a favorite for those who love the richness of Haitian peanut butter
Spiced or Herb Cassava – flavored with anise, cinnamon, or ginger
Some artisans even make gouyav cassava, adding guava paste for a sweet tropical twist.
Nutritional Benefits
Cassava is naturally:
gluten-free
rich in carbohydrates
high in fiber
free of preservatives or additives
For people looking for natural, simple, and traditional foods, cassava is a wholesome choice.
Cassava in Modern Haitian Cuisine
Even though cassava has ancient roots, it continues to evolve. Chefs and food creators use cassava in innovative ways:
cassava pizza crust
cassava chips
cassava sandwiches
cassava paired with Haitian sauces, jams, or meats
Its versatility keeps it relevant in Haitian kitchens and makes it attractive to the diaspora and food enthusiasts worldwide.
A Symbol of Heritage
More than food, Haitian cassava represents identity, memory, and community. Whether enjoyed with peanut butter, dipped in hot chocolate, or served at family gatherings, cassava brings a taste of Haiti’s past into the present. It is a reminder of the island’s indigenous roots and the enduring spirit of its people.
