SC - question about african food- Recipe

[ana l. valdes]

Helen really read my mind. I thought the same after reading of letters,
recipes and advices. Here its possible to buy hole sacks with
cassavaflour, already prepared.
Am I (a superbusy Internet addict with a lot of hang ups) going to use
days to process a lonely cassava root?
Don`t think so...
Helas!
Ana

Helen skrev:
> 
> Well,
>     I saw them do that root on TV and they pounded with a long stick (looked
> like a battering ram) and ground it and soaked the powder in water.  Put the
> water root pulp mix in a tightly woven hanging basket (looked like a Chinese
> hand cuff, as you pulled it, it got tighter) and strained and pressed the water
> out.  As I recall this process took them days.  Seems like they may have let it
> ferment a bit.  I could be wrong about that part.  Seemed like a lot of work for
> not much food value and I want to know, who thought " I bet if I spend days
> processing this poisonous root I can get it so I can eat it and not die".?
> 
> Helen
> 


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