Cassava is available year round. It’s quite hard to peel, so it’s easiest to buy it ready prepared and frozen. If you do see it fresh, look for a clear outer skin and white flesh. Cassava ...

which sits on top of a large concrete slab with burning charcoal underneath. As it cooks, the flavoring is then added to break up the taste — and give Haitian cassava bread a different flavor ...

But why do they use cassava-flour porridge to make the charcoal, locally known as ‘makhwangla’ -- slum language for waste? Ms Akinyi explains that the porridge, which is fit for consumption ...