The news of UNESCO’s inclusion of cassava in the register of Intangible Cultural Heritage of Humanity was received with great joy in Haiti, amidst a backdrop of predominantly negative news about the country. In Haiti and among its diaspora, Haitians celebrated this decision by enjoying a piece of cassava with manba (peanut butter). This is the most popular way to consume cassava, a bread made from grated manioc from which the toxic juice has been removed.
This decision was made during the 19th session of UNESCO’s Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage. Haiti is among a dozen countries that have worked together since at least 2013 to prepare the cassava nomination file and submit it to UNESCO. These countries include the Dominican Republic, Cuba, Honduras, Venezuela, and others. Thus, this recognition is a multinational acknowledgment in which Haiti played a significant role. Over the years, numerous studies were conducted in Haiti and other involved countries to verify whether the product met the criteria established by the UN institution for classifying a cultural practice in the representative list of Intangible Cultural Heritage of Humanity. In 2011, Haiti’s Ministry of Culture had already listed cassava in its registry as part of the national cultural heritage.
Cassava, a product derived from manioc, is a legacy of the Arawak/Taino peoples, the first inhabitants of the Caribbean, and was passed on to African ancestors brought to the region during colonization. It is consumed throughout the Caribbean and holds a significant culinary tradition in every corner of Haiti. Preparation methods vary across regions: sweet and thicker in the North, spiced in Grand’Anse, and thinner in Artibonite, among others. Cassava has nourished the Haitian people since the nation’s founding and preserves a wealth of ancestral agricultural and industrial knowledge.
“Beyond its gastronomic qualities, cassava reflects the struggle of indigenous peoples and African-descended slaves against colonial oppression. As a product of Amerindian traditions, it embodies the survival of a heritage that resisted colonial forces,” wrote Dr. Louis Marie Monfort Saintil, Haiti’s Ambassador to UNESCO, in a public statement following the announcement of the decision.
Cassava also represents an entire economic sector, from small farmers cultivating manioc on their plots to women who, alongside men, participate in its transformation and commercialization. While it was once primarily found in popular markets and informal sectors, cassava is increasingly valued across all social classes in Haiti and is now sold in supermarkets, where it quickly sells out. It is also a highly sought-after niche product among Haitians living in the diaspora. However, with growing demand, cassava and the peanut butter often accompanying it have become more expensive, making them less accessible to the poorest segments of the population.
Over the past 50 years, several national and international NGOs have supported Haitian peasant organizations and institutions in establishing cassaveries (cassava production units), thus modernizing manioc processing workshops. Marketing channels have also been strengthened, enabling better distribution and access to larger markets.
Manioc, the primary ingredient for producing cassava bread, is also proposed as a resilient crop capable of adapting to climate change. It is a semi-perennial crop, requiring little water and thriving in poor soils. Its edible root is better equipped to withstand the frequent natural disasters that Haiti faces yearly.
The international recognition of cassava offers Haiti an opportunity to develop this sector further and collaborate with other Caribbean countries sharing this common heritage. It also encourages national institutions to work together toward a shared goal: elevating Haitian culture to new heights. Several national institutions, including the State University of Haiti, the National Bureau of Ethnology, and the Ministry of Culture, alongside students, researchers, and professors, contributed to the documentation, photographs, and videos that supported the cassava nomination file. Numerous grassroots and peasant organizations also supported this initiative.
Cassava is the second element of Haiti’s cultural heritage to join UNESCO’s prestigious list, following the inclusion of the Soupe Joumou (Pumpkin Soup) in December 2021.
