Garifuna women peeling cassava in preparation for the making of cassava bread.

Peeling cassava.

Peeling cassava.

Garifuna woman peeling cassava in prepartion for the making of cassava bread.

Garifuna woman peeling cassava in prepartion for the making of cassava bread.

Garifuna women peeling cassava in preparation for making cassava bread.

Grating peeled cassava using a mechanical grater. A motor engine turns the grater inside the wooden box. Peeled cassava is put in the opening at the top and then pushed with a handle into the grater. This is in preparation for the making of cassava bread.

Grating peeled cassava using a mechanical grater. A motor engine turns the grater inside the wooden box. Peeled cassava is put in the opening at the top and then pushed with a handle into the grater. This is in preparation for the making of cassava bread.

Grating peeled cassava using a mechanical grater. A motor engine turns the grater inside the wooden box. Peeled cassava is put in the opening at the top and then pushed with a handle into the grater. This is in preparation for the making of cassava bread.

Stuffing the ruguma (or wowla) with grated cassava. This is to drain the cassava of its juice which is poisonous. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

Stuffing the ruguma (or wowla) with grated cassava. This is to drain the cassava of its juice which is poisonous. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

Stuffing the ruguma (or wowla) with grated cassava. This is to drain the cassava of its juice which is poisonous. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

Stuffing the ruguma (or wowla) with grated cassava. This is to drain the cassava of its juice which is poisonous. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

Stuffing the ruguma (or wowla) with grated cassava. This is to drain the cassava of its juice which is poisonous. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

The ruguma (or wowla) full of grated cassava is hung and a stick put through the loop at the bottom so that one can sit on the stick. The weight on the ruguma squeezes the grated cassava and the poisonous juice is drained, leaving the grated cassava dry so it can be sifted and baked to make cassava bread.

Sifting ("ahibiha" in garifuna) dry cassava on a "hibisi" (sifter) before it is to be baked.

Sifting ("ahibiha" in garifuna) dry cassava on a "hibisi" (sifter) before it is to be baked.

Sifting ("ahibiha" in garifuna) dry cassava on a "hibisi" (sifter) before it is to be baked.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Breaking apart the dried grated cassava so as to be sifted ("ahibiha" in garifuna) on a hibisi (sifter) before it is baked to make cassava bread.

Sifting ("ahibiha" in garifuna) dry cassava on a "hibisi" (sifter) before it is to be baked.

Adding firewodd to the fire hearth to make hot enough before baking cassava bread.

Spreading grated, dried and sifted cassava evenly on a comal over a fire hearth to be baked.

After the grated, dried and sifted cassava is spread evenly on the "budari" (comal) a "baisawa" (small broom) is used to smoothen the surface and sweep off excess cassava from the top.