Made in Haiti
Cassava bread is a flatbread traditionally made from cassava root, a starchy tuber. It's a staple food in many parts of the Caribbean and Latin America. The process involves grating the cassava, extracting the poisonous juices, rinsing, drying, and then mixing it with water, salt, and other seasonings before being flattened and cooked. Allergen Warning; To enhance the flavor profil, the manufacturer has incorporated peanut butter and sugar into the recipe
 
Here's a more detailed explanation:
Making the Bread:
The dried cassava is then mixed with water, salt, and sometimes other seasonings like nutmeg. This mixture is flattened into a flatbread and cooked on a hot surface, often a comal (a flat griddle). 
Variations:
While the basic process is similar, there are regional variations. Some recipes add ingredients like coconut, raisins, or spices. In Jamaica, a similar flatbread called bammy is popular. 
Gluten-Free Alternative:
Cassava flour, made from dried cassava root, is also used to create gluten-free bread and other baked goods. 
Cultural Significance:
Cassava bread has deep cultural roots, particularly among indigenous communities in the Caribbean and Latin America. In some areas, it's more than just food; it's a symbol of heritage and tradition. 
Cassava Root:
Cassava, also known as manioc, is the key ingredient. It's a starchy root vegetable that is a staple food in many tropical regions.