The Cayo Levantado Resort, located on a private island in the Samana region of the Dominican Republic, has introduced a cassava workshop to its lineup of activities that starts from learning about the cultivation of the root vegetable to the preparation of cassava bread.
The workshop is offered twice a week (Wednesdays and Saturdays) as part of the resort's activities. It takes place at El Conuco's palapa, a space used for cassava cultivation, just as the Taino natives did hundreds of years ago on Hispaniola, the island that is home to the Dominican Republic and Haiti. Cassava remains a popular snack and food source on the island and in other parts of Latin America.
El Conuco, the Cayo Levantado Resort’s organic garden where it grows cassava. Photo Credit: Cayo Levantado Resort
The experience begins with an introduction to the history of cassava, exploring its fundamental role in the Taino diet and culture. Then, a nutritionist team will guide guests through the process of preparing cassava bread, from selecting cassava to cooking and drying, as well as teaching the nutritional properties of cassava and its value as a source of energy and fiber. Attendees will then prepare their own cassava bread and learn traditional techniques of grating, pressing and baking. At the end of the workshop, guests can sample their results, accompanied by dips such as guacamole, beetroot hummus or chickpeas.
The all-inclusive Cayo Levantado, which opened in June 2023, comprises 218 rooms and villas, five dining options and wellness programming that includes yoga, sound healing and breathwork sessions. The wellness-focused resort provides access to a team of nutritionists, spiritual and holistic practitioners and qualified trainers.