File:Cassava flour - dry and dough compared.jpg
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Summary
| Description |
English: Cassava flour before and after pounding with a mortar and pestle with added water to form a soft dough. The dry flour is granular, the pounded dough is smooth. Half the dough will be cooked, then kneaded by hand together with the uncooked dough to form a roll that will be wrapped in leaves to make chikwangue (also known as cassava 'bread.') Africa. (Note: cassava flour requires a multi-day soaking, fermenting and drying process before being used as shown.) |
| Date | |
| Source | Own work |
| Author | T.K. Naliaka |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 12:40, 7 May 2016 | | 960 × 720 (251 KB) | wikimediacommons>Piki-photow | User created page with UploadWizard |
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