Cassava Nation

For the Garifuna people of coastal Honduras, coming together to cook the foods of their ancestors provides a sense of identity and continuity that transcends borders.

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In Ciriboya, Honduras, Camilla Leslie Crisanto Avila sifts cassava to make flour for bread while other Garifuna women look on.

Boys enjoy a lunch of fried conch, kingfish, plantains, and rice and beans with coconut milk at Restaurante Corozal, in Corozal, Honduras. See the recipe for Resanbinsi (Rice and Beans with Coconut Milk) »

Restaurante Corozal's seafood soup. See the recipe for Irau Lau Juyeirugu (Seafood Soup) »

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Tapou, fish, green banana, and root vegetable stew. See the recipe for Tapou (Fish, Green Banana, and Root Vegetable Soup) »

Dina Palacios in Ciriboya, Honduras.

Women harvesting cassava in Ciriboya, Honduras.

Pumpkin bread. See the recipe for Fein Tau Weiyema (Pumpkin Bread) »

Garifuna fishermen in Corozal, Honduras.

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Members of a cassava bread producing cooperative share a prayer in Ciriboya, Honduras.

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