Kassaverie house
What if you could discover a place where Guadeloupean culinary traditions come to life before your eyes? La Maison de Kassaverie, nestled in Capesterre-Belle-Eau, is much more than just a tourist attraction. It offers an immersion in authenticity, a journey into the heart of ancestral know-how, and an ode to local flavors. Whether you're a foodie, a history buff, or simply looking for a warm family experience, this place has everything to charm you.
In this article, you will discover why kassav, the iconic cassava-based flatbread, is much more than just a dish : it is a heritage. We will reveal the secrets of its artisanal production, the unforgettable experiences to be had there, and all the practical information you need to plan your visit.
An iconic place of Guadeloupean culture
What if you ventured to a place where past and present blend in a unique culinary dance? The Maison de Kassaverie, located in Capesterre‑Belle‑Eau, plunges you into centuries-old know-how. Did you know that kassav, a cassava-based flatbread, used to be the staple food of Caribbean communities? Today, it’s still enjoyed in both sweet and savory versions—much to everyone’s delight!
Here, every detail exudes authenticity: the little wooden huts where cassava flour is hand-processed, the laughter of the artisans, and that unmistakable aroma of roasted coconut. Arrive early, and you’ll be lucky enough to witness every step of the production process. Ready to transform your outing into a true time-travel experience? Remember—tradition is meant to be tasted!
Artisanal kassav making : a unique craft
Have you ever watched expert hands turn a raw root into a delicious snack? At the Maison de Kassaverie, the preparation of the cassava flatbread, a Guadeloupean specialty, follows a meticulous process passed down through generations. It all starts with locally grown cassava, which is carefully peeled, grated, and then pressed to extract the starch. That starch is dried into a fine flour—the foundation of the recipe.
What impresses most is how hands-on every step remains—no modern machinery here. Each flatbread, whether plain or topped with grated coconut or guava paste, is cooked on a hot griddle, releasing an irresistible aroma. This craftsmanship isn’t just heritage—it reflects deep respect for local traditions and earth-grown ingredients.
For visitors, it’s not just about watching; it's about understanding and appreciating the effort behind each bite. You’ll leave with new admiration for these artisans, whose precise and repeated gestures bring to life such a simple but historically rich food. Educational and mouthwatering—a must-experience!
An unforgettable culinary and sensory experience
The Maison de Kassaverie isn’t just a production site—it’s a full immersion into the authentic flavors and aromas of Guadeloupe. Imagine biting into a freshly made, still-warm flatbread, where the sweetness of grated coconut meets the light texture of cassava dough. Each bite tells a story—of a product born from the land and elevated by centuries-old artisanal skill.
But the experience goes beyond tasting. Visitors are invited to smell, touch, and observe every step of the process. Kids and adults alike enjoy learning while indulging in tasty treats.
Don’t forget to explore the on-site shop, offering different versions of kassav—both sweet and sometimes savory. A special mention for the guava-paste kassav, appreciated for its fruity and slightly tangy flavor. It’s an experience that awakens the senses and leaves a lasting impression.
Practical tips for a successful visit
Visiting the Maison de Kassaverie is an opportunity to dive deep into a unique cultural and gastronomic world—and a bit of planning can make the experience even richer. Aim to arrive in the morning : cassava production workshops are especially active between 7:00 and 11:00 a.m., letting you discover every step as it happens.
Located near the Ilet Pérou roundabout on the national road, the site is easy to reach. If you’re renting a car, you’ll find ample parking, accommodating cars and tourist buses alike. For photography fans, the wooden huts and traditional atmosphere provide a picture-perfect backdrop.
Be sure to wear lightweight, comfortable clothing—Guadeloupe’s tropical climate calls for it. Feel free to ask the artisans about their work—they’ll be happy to share their passion and stories. And save a bit of space in your luggage for some fresh kassavs—a delicious and unforgettable souvenir. With good preparation comes a memorable discovery!
For curious food lovers, local markets also sell fresh kassavs, prepared that very morning. The Basse-Terre markets and those in Gosier are especially popular thanks to their colorful stalls and friendly ambiance. Want to take a culinary souvenir home? Consider packaged kassavs to continue your tasting journey when you return. Every region, every recipe has a story—your exploration awaits!
What is a kassaverie and what is its origin ?
A kassaverie, also called a manioquerie, is a place dedicated to transforming cassava into food products, notably the kassav, a traditional flatbread from the Caribbean. This term comes from the word “cassave,” influenced by Amerindian culture and the ancestral practices of indigenous peoples. In precolonial times, cassava was an essential resource due to its ability to grow on poor soils and provide a sustainable food source.
The artisanal production, as practiced today in places like the Maison de Kassaverie, remains faithful to these centuries-old traditions. Cassava is peeled, grated, pressed, and then turned into flour. Kassav, both nutritious and versatile, has survived through the centuries to become a culinary symbol in Guadeloupe. It is often topped with grated coconut or fruit paste but can also be enjoyed plain.
How to get to the Maison de Kassaverie in Capesterre-Belle-Eau ?
The Maison de Kassaverie is located in the town of Capesterre-Belle-Eau, in the south of the island of Basse-Terre, Guadeloupe. It is easily accessible thanks to its strategic position near the Ilet Pérou roundabout, on the national road connecting Capesterre to Pointe-à-Pitre. For visitors coming from Pointe-à-Pitre, the drive takes about 40 minutes, offering a chance to admire the island’s lush landscapes.
For those using a personal or rental car, a large parking lot is available on site, accommodating both private cars and tourist buses. If you prefer public transportation, local buses serving Capesterre-Belle-Eau are an economical and scenic option, though schedules can sometimes be irregular.
A practical tip: plan to arrive early in the morning to enjoy the workshop’s busy production. On the way, you can also stop at the famous Carbet Falls, located just a few kilometers away.
Where can you taste the best kassavs in Guadeloupe ?
To enjoy authentic, freshly made kassavs, the Maison de Kassaverie in Capesterre-Belle-Eau remains a must-visit address.
However, other kassaveries scattered across the island are also worth a visit. In Petit-Bourg or Sainte-Rose, some family-run manioqueries offer their own interpretations of this iconic flatbread, often with local toppings. These establishments, though more modest, continue the tradition using similar artisanal techniques.
