Many, for example, there are a large number of potato plants growing in Cuba, among which cassava and sweet potato are the favorite foods of indigenous people, and it is precisely because of the great geographical discovery that potatoes were introduced into Asia and Europe that the world population increased greatly. Cassava and sweet potato, which are often eaten in Cuba today, are very popular foods since the indigenous times.

The common people's habit of processing cassava is to peel off its crust as hard as a scab, rinse off the thick, pungent and greasy slurry (you don't want to think about it, although it's almost the same if you think about it), then cut it into finger-length pieces, spread it evenly on a baking tray, and heat it in the oven until the snow-white cassava becomes translucent, then take it out and pour it on the broth. The cassava will absorb the soup and then sprinkle it on. Fragrant and smooth, it melts in the mouth.