jc cuellar Photography

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    Grated, dried and sifted cassava is put evenly on a "budari" (comal) to be baked into cassava bread.
    JC_CRW_2676.JPG
    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.