Nadia, who lives in Caracas, has conducted a number of studies on Maroon communities who live in the states of Miranda and Aragua. The term Maroon stems from the Spanish word « cimarrón » which literally translates into peak dwellers. It refers to the descendants of African slaves who fled the plantations to regain their freedom.

They lived in the forest, protected by branches and leaves and relied on their culinary traditions to cook whatever was available. Hence, it was not unusual for them to cook with cassava and plantains.

Nadia chose to reflect this by making cafunga, a dish that celebrates these two ingredients, and is made by the Maroon people to this day. Some may see its similarities to the Congolese and Angolan chikwangue or Cameroonian cassava sticks.