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Cassava Bread

Garifuna family making cassava bread in Hopkins, Stann Creek, Belize.
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    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.