Ereba

Ereba is a traditional dish of the Garifuna people, originally from the Caribbean island of Saint Vincent, made from cassava root, also known as yuca. The process of making ereba involves peeling, grating, and pressing the cassava to remove its toxic liquid, then drying and sieving the pulp to form flour. The flour is baked into thin, flat cassava bread on a large griddle called a comal. Ereba is a staple in Garifuna cuisine, often served with fish, machuca (pounded plantains), or with soups and gravies like hudut.