Mélange Travel & Lifestyle Magazine January 2019 - Page 310

Kassav a local delicacy This is a thick, local pancake made from manioc (cassava) flour and grated coconut. The cassava root was consumed by the Arawak Indians who lived on the island in pre-colonization days. Kassav can be eaten as bread with jam and other spreads, or eaten alone. It can also be filled with a mixture of coconut, sugar and spices. Kassav flour can be found in stores throughout the island. During a visit to Capesterre-Belle-Eau located on the south-east coast of the island of Basse-Terre, you can stop off at the kassave factory there, to see how these and other cassava products are made. Coral Gardens On the west side of Guadeloupe, in a protected area of the National Park on Pigeon Island, you’ll find the Coral Gardens and its beautiful coral covering the seabed. This is an area accessible only by sea and it contains a wide variety of marine life including angelfish, parrotfish and sea turtles. The coral park can be explored on a guided tour or you can rent a kayak from Malendure beach and explore on your own. Image Source: www.france-voyage.com