CASSAVA DISHES – by Dmitri Allicock

Here is an interesting article by Dmitri Allicock that was carried on June 8, 2012. Many of the readers may not have seen it before so it has been rebloged.

Guyanese Online

CASSAVA DISHES

by: Dmitri Allicock

CASSAVA BREAD MAKING

Cassava bread is one of the foods given to the Guyana by the native people (Amerindians) of Guyana. It is traditionally one of the best known and consumed food. Its preparation is extensive work. In the days of difficult travel and trade, it served as a major staple and carbohydrate provider to their diet.

Cassava grows all year long in Guyana and is about the easy crop to cultivate. It is as simple as placing a stem of the cassava plant into well tilled soil. The cassava plant matures in about seven months and is ready for harvesting. Once the cassava root is harvested, it must be peeled; it reveals it’s white under skin, similar to that of a potato but much larger. After washing the peeled cassava, it is grated. The cassava at this point looks like white cheese.

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Comments

  • Deen  On May 20, 2014 at 12:26 am

    Thanks Dmitri for another informative article about the cassava bread, a staple among the indigenous Amerindians. Also, cassava byproducts : cassareep, parikari and sarawi.
    During my early years in Guyana, I’ve lived in and visited Orealla, an Amerindian village up the Corentyne River and I recall they made two alcoholic beverages from cassava called “Bambali” and “Piwari”……have you heard about them?
    As you know, two of the cassava desserts we all love are the cassava pone and quinches.

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