|
19
Steps to Making Cassava Ereba Erebe Yucca Bread
Cassava Ereba Erebe
is a thin, cracker-like bread made out of yucca. It is an important staple
of the Garífuna diet and a custom inherited from the Arawak Indians,
one of the Garífuna ancestors. In Seine Bight Village there is softer version called Marrumuti. The process to make Cassava Ereba Erebe from Yucca is as
follows.
|
|
|
|
|
|
1.
Harvest the Yucca. Extract 18-20 pounds of this root.
|
2.
Peel the Yucca.
|
3.
Wash and clean the yucca with seawater to give the roots a distinct salt
flavor.
|
|
|
|
|
|
4.
Grate the yucca with an egi, a wooden grating board embedded
with small quartz stones.
|
5.
Pack the shredded yucca into the ruguma, a 2-3 meter-long
straining device woven out of palm leaves.
|
6.
Hang the ruguma from the rafters.
|
|
|
|
|
|
7.
Shake and stretch the ruguma to drain the poisonous liquid (cyanogenic
glycoside) from the grated yucca.
|
8.
Remove the yucca dough from the ruguma and leave covered with a towel
to dry overnight.
|
9.
The next morning, sift the yucca with the jíbise (a large,
braided sieve) to produce a refined flour.
|
|
|
|
|
|
10.
Place firewood beneath the grill and light the stove.
|
11.
Sprinkle chingaste (the material that did not pass through
the [hibisa]jíbise) onto the grill to determine the temperature.
|
12.
When the stove is ready, scoop the yucca flour onto the grill.
|
|
|
|
|
|
13.
Spread the flour over the grill, forming a round circle. Fill any holes
with excess flour.
|
14.
As the bread heats and begins to toast, sweep the loose flour away with
a special yucca brush.
|
15.
Sift a small amount of yucca flour onto the cassava Ereba.
|
|
|
|
|
|
16.
Flatten the EREBA bread with a wooden tool called the garagu.
|
17.
Carefully flip the cassava onto its other side. Sweep away any excess flour.
|
18.
Flatten the bread with the garagu again. Brush and scrape off the extra
flour. Use a knife to cut round the edges. In Seine Bight this produces "Laroo"
|
|
|
EAT and ENJOY! As per MAP ... Newer technology
may be changing the industry, such as the Sabal's
farm outside of Dangriga has become innovative
in order to mass produce ereba.
Click
here to get more info on SeineíBight!
|
|
|
19.
Remove the ereba cassava from the grill and allow to cool. Make incisions so
the bread can be broken into smaller portions. Dip in gravy made from coconut milk and fresh fish from Balbino Palacio in Seine Bight Village or Bra Tana in Hopkins.
|
|
|
|
|
|
| Legacy of Balbino, Hipolito & Fulgencio Palacio |
