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.
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.
