Cassava -dried tuber pieces and ground flour
Description:
Description: English: 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. Date: 19 April 2016. Source: Own work. Author: T.K. Naliaka.
Included On The Following Pages:
- Life (creatures)
- Cellular (cellular organisms)
- Eukaryota (eukaryotes)
- Archaeplastida (plants)
- Chloroplastida (green plants)
- Streptophyta
- Embryophytes
- Tracheophyta (ferns)
- Spermatophytes (seed plants)
- Gymnosperms
- Gnetopsida
- Gnetales
- Gnetaceae (Gnetums)
- Gnetum (jointfir)
- Gnetum africanum (African jointfir)
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- cc-by-sa-3.0
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- T.K. Naliaka
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- T.K. Naliaka
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