Garri

Yuca, Macaxeira, Mandioca, Aipim, Agbeli or Cassava 'Bread'

“Cassava was a root vegetable indigenous to South America and the Caribbean, and it was directly available to the Indigenous people in the Caribbean. So they subsisted on the food of their land, and that included lots of vegetables.” 

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Manioc by Albert Eckhout - 17th c. painting

With:
Joana Velu, Suzanne Bernhardt
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Preparing Cassava According to Original Methods, St. Vincent, B.W.I. -

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Cassava Bread from 1914 - In some West African countries they call it Garri but in Northern Nigeria they call it Eba and the Garifuana call it Ereba

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Suzanne making cassave bread - Testing and reviewing Code Noir Code Noir is our 13th Neo Futurist Dinner. This theatrical dinner experience is a collaboration between chef and culinary activist Lelani Lewis, spoken word artist Rachel Rumai Diaz, and artist Suzanne Bernhardt. With food, performance and interaction they tend to take the guests on a culinary journey to get a better understanding of the cultural and colonial legacy of global trade routes, and its effects on Caribbean cuisine and culture.   Anisa Xhomaqi

With: Suzanne Bernhardt
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Suzanne making cassave bread - Testing and reviewing Code Noir Code Noir is our 13th Neo Futurist Dinner. This theatrical dinner experience is a collaboration between chef and culinary activist Lelani Lewis, spoken word artist Rachel Rumai Diaz, and artist Suzanne Bernhardt. With food, performance and interaction they tend to take the guests on a culinary journey to get a better understanding of the cultural and colonial legacy of global trade routes, and its effects on Caribbean cuisine and culture.   Anisa Xhomaqi

With: Suzanne Bernhardt