Souití

Souití is a traditional baked pastry described here as part of the coastal culinary heritage of Souitia. The name is believed to derive from the Souitian word souí, meaning “together,” reflecting its customary role in communal meals and celebrations. In common versions, souití is prepared from cassava flour (manioc), coconut milk, and palm sugar, with a pinch of salt for balance. The dough is mixed until smooth, allowed to rest briefly, then shaped into discs or small loaves and baked in a clay or metal oven until golden. Variations may incorporate shredded coconut, vanilla, or nutmeg to provide aromatic notes, while some regional forms add sesame seeds or dried fruits.

Savory adaptations exist as well, substituting palm sugar with mashed plantain or savory fillings such as herbs, onions, or chili. The dish is typically served warm and can accompany fruit chutneys, salted sauces, or fresh tropical produce. Historically, souití is associated with harvest and community feasts, where the act of sharing baked discs signified unity and abundance. In contemporary times, it appears in village markets, festival menus, and modern reinterpretations that blend traditional technique with new flavors. Nutritional aspects vary with ingredient choices; cassava-based versions supply carbohydrates and gluten-free starch, while coconut milk contributes fat and flavor.

See also: cassava bread, coconut desserts, traditional pastries.