Cassava: it's a way of life
on Fiona Craven (Guyana), 24/Apr/2012 13:04, 34 days ago
Having recently re-visited Region 9 (Rupununi) where the culture is based around its Amerindian communities, I was reminded of the wonders of Cassava. Something new to me inGuyana, it is a crop that originates from this continent, but is widespread inAfricaand elsewhere in the developing world. What fascinates me about it, is that out of this one, starchy, labour intensive crop, comes a huge variety of produce. During my time here, I have learnt the language of cassava: cassareep, gari, farine, tapioca, pone…. It is a vegetable that is used as a staple like rice or potato, but is also used to make crisps, cakes, sauce for stews, and of course alcoholic drinks.Families and communities come together to process this root vegetable into food and drink produce. One person described the process to me as: Plant, Reap, Peel, Grate, Squeeze, Sieve, Pound, Roast…(she lost me after the 7thverb!). Highly labour intensive, the process of production is a team effort that provides employment for the community and sustains families for months.I’ll let those of you interested in finding out more do your own research into this incredible root vegetable. But for the rest of you, here’s my understanding of cassava in pictures:Planting cassava from old woody stemsYoung cassava - it grows well in poor soil which contributesto its widespread useTaller than a white gyal when fully grown!Freshly dug cassava - its the root that's usedMother and daughter peeling the cassava!Peeled cassavaThe graterThe 'matapi' used for straining the cassava- cassava can be toxic if not properly processed Sieving the grated and squeezed cassava with GrannyEven the men help with the sieving!Ready for roastingRoasting on a high heatCassava bread - very dry& bland on its own but tasty with stewsEnjoying some alcoholic 'kari'