CassavaPROCESSING CASSAVA IN CONGO

A slightly acid semolina is being eaten in West Africa (gari), the tapioca in Europe, a semolina called 'farina' in Latin America, etc.

In Congo, cassava is the staple food. Some cultivated varieties are toxic as raw product, and need to be subjected to a long transformation process to be made edible.
The retting is precisely the operation that allows for the softening and the detoxification of the cassava roots to occur for their processing into foufou et chikwangue.

Both products are usually prepared along with fish and leaves.

 

C o m m u n   s t e p


Harvesting
Harvesting
roots in the field
 

Transport
Transport
in a harvest basket to the
retting place
Retting
Retting
in a river
 

 
Photographies
© S. Trèche/IRD
 
Peeling
Peeling
at the end of the retting

Retted roots
Peeled and
retted roots

 

 


 

 

 

 

 

 

 

 

  

F u f u

The so-called fufu is a light pasta prepared from flour of dry, retted roots.
 

Drying cassava sticks
Drying cassava sticks
(roots cut into pieces) 
 

Grinding the dry cassava sticks
Grinding the
dry cassava sticks
on a tray with the millstone
 
Drying of the unearth roots
Drying
of the unearthed roots
 
Photographies
© S. Trèche/IRD
 
Mortar and pestle
Mortar and pestle
used to crush cassava sticks
Fufu mill
Fufu mill

 

 

 

 

 

 

 

 

 

 

 


C h i k w a n g u e

The so-called ckickwangue is a dense pasta obtained by processing wet retted roots.
 

Taking fibers off with a comb
Taking fibers off
with a comb

Laminating pasta
Laminating the pasta
in a kipaki
First baking
First baking
 

 
Photographies
© S. Trèche/IRD
Kneading
Kneading
Packing
Packing

Second baking
Second baking

 

 

 

 

 

 

 

 

 

 

 


Tubers and roots | World's food