Archivo: Cassava -dried tuber pieces and ground flour

Descripción: In Africa, to make edible, cassava tubers are dug up, rinsed, peeled and submerged for three days in free-flowing river water to leech out toxins. After collecting from the river, the cassava pieces are thoroughly sun-dried. The lightweight dry pieces are then ground into a flour. Here shown the dried cassava tuber pieces after river soaking and sun-drying and the flour made from them. Also in this photo, as purchased in the market, a bundle of fresh Gnetem africanum leaves,sachets of finely chopped Gnetum africanum, smoked dried eels, and peanut butter for a traditional west and central African sauce. A thick cassava porridge made from this cassava flour will accompany the sauce. Cassava is called 'manioc' in French. Congo.
Título: Cassava -dried tuber pieces and ground flour
Créditos: Trabajo propio
Autor(a): T.K. Naliaka
Términos de Uso: Creative Commons Attribution-Share Alike 4.0
Licencia: CC BY-SA 4.0
Enlace de Licencia: https://creativecommons.org/licenses/by-sa/4.0
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