Savory Confectionery

Whether the flavor, whether the lime, a must have for all St. Lucian's ( visitors and locals ) alike , is a warm, freshly baked  cassava. Locally grown and produced, this treat is easy accessible year round. Well known for their cassavas, Place Kassav, currently holds the titles for best cassava on the island "according to their customers". Saltfish to chocolate, sweet to savory... the flavors and combinations are endless. whenever I go on a family trip , or as locals would say, "Round D' Island", the most anticipated stop that goes to the top of my list is Place Kassav, known by name, when I walk in I am greeted and asked, " the same for you? ", and with a smile from ear to ear I would reply. " you got it". Being handed two warm, freshly made  saltfish cassava, makes the child inside of me jump for joy.
The first bite sets the paste as to how quickly that cassava would be done, enjoying the warm, moist saltfish flavored cassava filled with actual saltfish bits  with a hit of cayenne and paprika pepper just to top if off on the taste buds, would make any one happy. Reasonably priced at only $7 EC, you can not go wrong with a decedent purchase like that. Saltfish being my favorite but not the only creation, The cherry & chocolate are exceptionally done as well. Finding that perfect balance between sweet and savory with those flavors is mind blowing. The cassava being a tart flour in its raw state, its a bit tricky to ensure that you add just the right amount, so that both flavors do not over power each other and one isn't more prevalence than the other.
Baked in an wood fire,
open oven were a enormous pot is propped up on it, green fig( banana) leaves are washed and place to dry for a quick second over the open flame, fast and swift movements of the leaves over the open flame sterilizes it, after the cassava batter is molded into their circular flat shape with at least 3 inch thickness, they are placed on the sterilized leaves and into the pot where they are flipped every 10 mins to ensure even heat distribution and proper cooking. When they are done cooking they are removed from the heat and placed on a table for cooling, However they never have time cool , because the best way to enjoy it is while it is  hot, that way you taste all the flavors and enjoy the aroma. Next time you are in St.Lucia, take a trip down Anse la Verdure ,
at Place Kassav and enjoy your freshly made  cassava