Travel Cassava Nation Published Oct 19, 2012 8:00 AM Travel SHARE For the Garifuna people of coastal Honduras, coming together to cook the foods of their ancestors provides a sense of identity and continuity that transcends borders.See the article Cassava Nation » In Ciriboya, Honduras, Camilla Leslie Crisanto Avila sifts cassava to make flour for bread while other Garifuna women look on. Boys enjoy a lunch of fried conch, kingfish, plantains, and rice and beans with coconut milk at Restaurante Corozal, in Corozal, Honduras. See the recipe for Resanbinsi (Rice and Beans with Coconut Milk) » Penny De Los Santos Restaurante Corozal’s seafood soup. See the recipe for Irau Lau Juyeirugu (Seafood Soup) » Penny De Los Santos Tapou, fish, green banana, and root vegetable stew. See the recipe for Tapou (Fish, Green Banana, and Root Vegetable Soup) » Penny De Los Santos Dina Palacios in Ciriboya, Honduras. Penny De Los Santos Women harvesting cassava in Ciriboya, Honduras. Penny De Los Santos Pumpkin bread. See the recipe for Fein Tau Weiyema (Pumpkin Bread) » Penny De Los Santos Garifuna fishermen in Corozal, Honduras. Penny De Los Santos Members of a cassava bread producing cooperative share a prayer in Ciriboya, Honduras. Penny De Los Santos central-south-american Travel MORE TO READ RELATED Why Did a Seafood Watch Group Red-List American Lobster—and Cause an Uproar? The rating warns consumers to avoid it. Maine lobstermen are pushing back. READ NOW RELATED How to Choose and Cut a Durian, According to a Grower Don’t be daunted by the spikes—this odorous tropical fruit is a sweet, creamy delicacy. RELATED The Quest to Find the Ultimate Fish Taco A journey through Baja revealed boundless variations on the coastal classic—these three recipes were the best of the bunch.