SC - question about african food- Recipe
ana l. valdes
agora at algonet.se
Sat Jul 24 03:13:45 PDT 1999
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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