LA CASE À MANIOC
The Americas and Caribbean
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2024
Recommended
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2024
On the heights of Lorraine, the Ragald family has been growing manioc for five generations. They are proud to pass on this ancestral know-how. Here, everything is done in the most traditional way in the world: cassava is planted, cultivated, uprooted and worked to transform it into flour. Different stages follow one another: the tubers are grated and peeled to extract the pulp, before being cooked in large wood-fired stoves. Ten minutes later, the famous cassava, the Caribbean galette, is ready to be eaten.
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