Cassava Production at the Kalinago

Kalinago (A district on the north east coast now more popularly called the Carib Territory)
It is believed that people Kalinago transported to Dominican cassava plants from South America more than 1000 years ago. Cassava is one of the most respected food Kalinago people, and always an important part of their daily food.

There are various methods of preparation of Cassava in accordance with the purpose to be used. The Yams can be baked, boiled or roasted. It is most often used to make cassava bread. It is also often used to make Farine, which is the fiber of the Cassava after the starch has been removed from it.

When Cassava has reached maturity stage were then harvested and cleaned of all soil and external fibers, including skin before the land use of Cassava Mill.

The Mill Cassava designed and built by people Kalinago own. Grinding the surface of the filter plant consists of aluminum in the wheel. To grind the cassava, the foot is used to turn the wheels of the board is attached, while being fed with cassava grater.

Cassava soil mixed with water in the bath and then squeezed to separate the starch from the fiber. starch that settles at the bottom of the container in which the excess water is squeezed. Dry fibers and then filtered to remove the hard fibers, which make the fibers are ready for baking. Fiber can be incorporated into Farine or fibers with a mixture of starch can be baked into bread Cassava.

When making cassava bread, cassava fiber and starch mixture converted into a dough. This is then followed by placing it into the pan and allow to bake until cooked. Likewise, when making Farine, Cassava fibers are placed in a saucepan and stir until cooked.