Breadfruit, Cassava & Cocoa: Tobago’s Original Sustainable Superfoods

When you think of “superfoods,” you might picture quinoa from South America, chia seeds from Mexico, or kale from trendy cafés.

Long before the global wellness industry coined the term “superfoods,” Tobagonians were cultivating and cooking with nutrient-dense, climate-resilient staples like breadfruit, cassava, and cocoa, which are crops that not only fed communities but sustained entire ways of life.

Breadfruit, cassava, and cocoa are more than just ingredients on a plate. They’re living links to our island’s history, culture, and sustainable future.

These crops fed communities during hard times, supported livelihoods, and continue to thrive in our tropical environment with little environmental strain.

Let’s dive into how each of these traditional foods has shaped Tobago’s culinary story, and why they’re just as relevant today as ever.

Breadfruit: The Tree of Life

With its broad green leaves and generous yield, the breadfruit tree has always been more than food—it’s a symbol of abundance.

Introduced to the Caribbean in the late 1700s, breadfruit quickly became a lifeline for island communities.

In Tobago, the tree’s legacy thrives. Roasted on an open flame, boiled and served with saltfish, or fried to golden perfection, breadfruit is comfort food with purpose.

Its high fiber, vitamin C, and complex carbohydrates make it a sustainable energy source—perfect for those seeking healthy, plant-based alternatives.

What makes it truly sustainable is its low environmental footprint: one tree can produce up to 200 fruits per year, requiring minimal inputs and enriching soil health. In the hands of local chefs and home cooks, breadfruit continues to evolve—from traditional dishes to modern innovations like breadfruit tacos, fries, and flour used in gluten-free baking.

“Breadfruit isn’t just food—it’s a reminder of our resilience and how we make plenty out of little,” says one Tobago farmer from Moriah, smiling beneath the shade of his towering tree.

Cassava: The Root That Sustains

Beneath the soil lies another island treasure, cassava. Once a survival crop of the indigenous peoples of the Caribbean, cassava (also known as manioc or yuca) is one of the oldest and most adaptable roots in Tobago’s food heritage.

In times when imported goods were scarce, cassava was the crop that kept families fed. Today, it’s finding new life in Tobago’s sustainable food movement.

Ground into flour, cassava offers a gluten-free, nutrient-rich substitute that supports local food security while reducing dependence on imports.

From cassava pone to bammies and even cassava bread pizzas, this once-overlooked root is being rediscovered by chefs and entrepreneurs eager to blend tradition with innovation.

And the beauty? Cassava thrives even in dry conditions, making it an ideal climate-resilient crop for the Caribbean’s changing environment.

Cocoa: The Heartbeat of Heritage

Few crops carry as much emotion, history, and sensory delight as Tobago’s cocoa. Once a thriving export during the colonial era, Tobago’s cocoa estates produced beans celebrated for their fine flavor and aroma.

But beyond commerce, cocoa has always been a story of care, from the planting of shade trees to the slow fermentation and drying process; every step demands patience and respect.

Today, a new generation of cocoa farmers, artisans, and chocolatiers are reviving this golden crop, embracing organic and fair-trade practices while producing small-batch, bean-to-bar chocolate that tells a story of authenticity and place.

A cup of Tobago cocoa tea, rich with spices like bay leaf and cinnamon, remains a Sunday morning ritual... A taste of home, heritage, and harmony.

Why These Crops Matter Today

As Tobago looks toward building a more sustainable and resilient food system, these three crops; breadfruit, cassava, and cocoa, offer lessons in self-sufficiency and sustainability.

They are:

- Culturally rooted: Deeply tied to Tobago’s heritage and identity.

- Nutritionally powerful: High in vitamins, fiber, and essential minerals.

- Environmentally friendly: Require fewer resources, adapt well to local conditions, and support biodiversity.

- Economically empowering: Open doors for agro-tourism, small businesses, and culinary creativity.

From Past to Plate

Reviving Tobago’s “original superfoods” isn’t just about nostalgia. It’s about reclaiming food sovereignty, celebrating local farmers, and reconnecting with nature.

Each breadfruit roasted, cassava grated, or cocoa bean ground keeps a piece of Tobago’s story alive.

In every bite lies a truth: sustainable food isn’t a trend here—it’s tradition.