Instagram Post 8/20/2018

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The Garifuna Indigenous People of St. Vincent and the Grenadines held their Annual Culture Pot celebration recently in Crown Heights, Brooklyn and the food was delightful.

[1] The emblematic dish, cassava bambam, is made from compressed grated cassava and coconut grilled in a ring on a hot griddle. (The name Garifuna actually means cassava-eating people.)
[2] Smoke herring with breadfruit salad; it’s similar to potato salad but with breadfruit as the base. The flatbreads are madungo bakes made from arrowroot starch.
[3] Saltfish (dried cod) with more breadfruit salad (it’s delicious) and provision (boiled plantain) hiding beneath; coconut dumpling on the right.
[4] Pelau. Think pilaf but deeply flavored. And even more breadfruit salad (no, really – it’s delicious) on top.
[5] One of our desserts was dukuna (aka dukana), a gingery sweet potato dumpling, wrapped in a banana leaf and boiled.