Cassasse is a conventional dish that began in the Caribbean, explicitly in the French-talking islands of Martinique and Guadeloupe. It is a surprising blend of flavors and trimmings that makes a mouth-watering culinary experience. The name “cassasse” comes from the French word “casser,” and that means to break or pummel, suggesting the strategy associated with crushing the trimmings together to make the dish. In this article we will investigate the set of experiences, fixings, and varieties of cassasse, as well as its social importance and how to make it at home.

History of Cassasse

Cassasse has establishes in the African and French societies have vigorously impacted the Caribbean islands. Over the long run, cassasse’s turned into a staple dish in the Creole food of Martinique and Guadeloupe.

Ingredients Used in Cassasse

The principal fixing in cassasse is cassava, otherwise called yuca or manioc. Other key fixings incorporate coconut milk, flavors like thyme and allspice, and meat or fish, contingent upon the variety of the dish. A few recipes likewise require the expansion of breadfruit, one more staple harvest in the Caribbean.

Variations of Cassasse

There are a few varieties of it, each with its own exceptional turn on the conventional dish. In the two islands, there are additionally veggie lover forms that utilization just vegetables and no meat or fish. Furthermore, a few recipes require the utilization of rum, giving the dish a somewhat sweet and boozy flavor.

Martinican Cassasse

The conventional Martinican cassasse’s is made with pork, explicitly pork shoulder or gut. The meat is marinated in a combination of flavors, including thyme, allspice, garlic, and scotch cap peppers, for a few hours prior to being cooked. The cassava is ground and blended in with coconut milk.

Guadeloupean Cassasse

In Guadeloupe, the most well known variety of cassasse’s is made with fish or shellfish, like red snapper, shrimp, or lobster. The fish is marinated in a comparable flavor combination as the Martinican variant, however with the expansion of lime juice. The cassava is likewise ground and blended in with coconut milk, however rather than being added to the pot, it is shaped into little balls and cooked independently.

How to Make Cassasse at Home

Making cassasse at home might appear to be scaring, however with the right fixings and procedures, it very well may be a tomfoolery and flavorful experience. Here is a straightforward recipe for a veggie lover rendition of cassasse’s that you can attempt at home:


  • 2 lbs cassava, stripped and ground
  • 1 might coconut at any point milk
  • 1 onion, cleaved
  • 2 cloves of garlic, minced
  • 1 tsp thyme
  • 1 tsp allspice
  • 1 scotch cap pepper, cultivated and minced
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup water


  • In a colossal pot, heat the olive oil over medium-extreme focus.
  • Add the onion, garlic, thyme, allspice, and scotch hood pepper to the pot and sauté until fragrant.
  • Add the ground cassava to the pot and mix to consolidate with the flavors.
  • Pour in the coconut milk and water, and bring to a stew.
  • Lessen the intensity to low and let the cassasse’s cook for around 30 minutes, mixing every so often.
  • Season with salt and pepper to taste.
  • Serve hot with rice and beans or your decision of side dish.

Cultural Significance of Cassasse

It is something other than a delightful dish; it likewise holds social importance in the Caribbean islands. The most common way of making cassasse’s is likewise a mutual action, with loved ones meeting up to get ready and partake in the dish.

FAQs about Cassasse

What is the best type of meat to use in cassasse?

The best sort of meat to use in cassasse’s relies upon individual inclination and accessibility. Pork, fish, and shellfish are the most broadly perceived choices, but you can in like manner use chicken or meat.

Can I make cassasse without coconut milk?

Indeed, you can substitute coconut milk with customary milk or cream, yet it will modify the kind of the dish.

Is cassasse gluten-free?

Indeed, cassasse is normally without gluten as it is made with cassava, which is a sans gluten root vegetable.

How long does cassasse last in the fridge?

Cassasse can be put away in the cooler for as long as 3 days. Warm it in a pot over medium intensity, blending sporadically.

Can I freeze cassasse?

Indeed, you can freeze cassasse for as long as 90 days. Defrost it in the cooler short-term prior to warming.

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Cassasse is a remarkable and tasty dish that addresses the combination of African and French societies in the Caribbean islands. Its rich history, different varieties, and social importance make it a cherished dish among local people and guests the same. Whether you attempt it at an eatery or make it at home, It makes certain to enchant your taste buds and provide you with a sample of the Caribbean. So whenever you’re longing for something intriguing, check cassasse out and encounter the tasty mix of flavors for yourself.

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