Coco Stick st Lucian classification of tea as a hot drink. The process of creating this delicacy begins when cocoa pods are picked and then fermented for three weeks. The cocoa is then roasted inside a clay pot with the sun. When fully roasted, the beans are left to cool and the shells removed. They are then ground into a paste, rolled on a flat surface to get the cocoa stick. Once the cocoa stick dries, it is grated and steeped in boiling water, along with your own preferred balance of spices, selecting from bowls of cinnamon, cardamom, fennel, nutmeg, bay leaf, and more. Sugar is added and a little milk or cream and some flour to make it thicker and more filling
sea moss, cocoa sticks.
Dried cocoa beans, dried neem leaves, dried mango leaves, dried guava leaves, seamoss.
Fruits like cavendish bananas, plantains, breadfruits, grape fruit, sweet oranges, pumpkin, papayas, june plum, golden apples, yellow plum, mangoes, watermelons, pineapples, cantaloupes, honeydew, sweet potatoes and cocoa beans .Exporting
