France, Caribbean, Lesser Antilles, Guadeloupe, Basse-Terre, Capesterre-Belle-Eau, In the kassaverie Germaine, a family continues the tradition of the transformation of cassava root to make it edible in kassav (galette), but also in flour, tapioka (starch cooked on wood fire), moussache (sun-dried starch with therapeutic properties), cassava peels are recovered by farmers, water (toxic) used for extracting the moussache (starch) will be recovered by the breeders to eliminate the parasites on the cattle, here the manioc flour is slowly heated to the wood fire on a large plate to give the pancakes or kassav

• Reference : 3150871
• Credit : BRUSINI Aurélien / hemis.fr
• Licence : Rights managed
• Date : 15/05/2015
• Model release : No