The cassava flour, farofa, was mixed with water to form a batter. This is baked on the griddle to form a large, rather tough, flat bread. Like a pancake, when one side is roasted, the flat bread is flipped to finish cooking the top side. This flat bread and the roasted farofa form the dietary staple for these Caribe people.

Although the same griddle is used, here the shredded, dried, and ground cassava is being heated and lightly roasted to produce a flour, farofa.

Mother preparing staple diet, cassava bread.

Tepi, Java, Indonesia

พงษ์ศักดิ์ อยู่หุ่น PhD
คณะเกษตรศาสตร์ทรัพยากรธรรมชาติและสิ่งแวดล้อม
มหาวิทยาลัยนเรศวร