I was born in Suriname, a place defined by vast swaths of tropical rainforest and therefore often referred to as ‘The Pearl of the Amazone’. Located on the northeastern coast of South America, my birth country is a melting pot of different cultures and ethnicities. It was here... where I was first introduced to cassava in many different variations; cassava soup (my mother’s specialty), telo (a Javanese-Surinamese dish), dosi (a cassava snack filled with shredded coconut).
In the summer of 2019 My husband's career led us to relocate to Chicago from Amsterdam, where I had completed college. The move made me anxious, overwhelmed and excited all at the same time. Upon arrival in Chicago, and with some time to spare, I read a paper written by my uncle Robert Power, Biologist and Food Scientist, on Cassava’s health benefits, sustainable identity and versatility.
Reading the paper made me nostalgic. A childhood memory resurfaced of me indulging in my mother’s famous cassava soup. But more so, the paper helped me realize the incredible benefits of Cassava and it made me want to share this and bring cassava to others. With the help of family and friends,  I am proud to present Cassava Kitchen. I hope you try our first cassava-based product, Fusilli Pasta, and that you’ll share our story with your friends and family. Thanks for stopping by and sticking around! 

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We're excited to hear your thoughts on our newest product, Fusilli Pasta. 
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