What secrets, differences or similarities are hidden in the bread-making process of
pan de los indios, cassava bread, in cities such as Holguin, Baracoa, Bayamo or Havana? These special features and different historic points of this food were covered in the webinar “Cassava bread production in Cuba”, streamed on Facebook.
On March 29th and 30th, families from different Cuban provinces shared videos on the Amigos del Casabe page, showing their experiences of making this native food, made since Pre-Colombian times and still with a strong presence in eastern Cuba.
Yoel Fontaine, a cassava producer and one of its greatest advocates, pointed out that the webinar is a unique opportunity to learn about the homemade process of making this food. He also explained that the first virtual session was held to encourage an exchange between producers, consumers, promoters and the general public.