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 MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.