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Breaking off piece of freshly baked cassava bread.
Eating freshly baked cassava bread.
Grated and dried cassava is broken apart to be sifted.
Grated and dried cassava is broken apart to be sifted.
Just before the cassava bread is done baking, a machette is used to trim the edges and then cut in strips that will allow for the cassava bread to be broken off in neat pieces when eaten.
Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
After a few minutes of baking on one side, the cassava bread is flipped.
Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
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