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Roots and tubers from Latin America
Cassava roots are peeled and grated, and the pulp is squeezed in a woven press to extract its juice, which can carry cyanide-forming compounds. The meal is sifted, baked on a hot plate into a hard cake and dried in the sun. Grace describes no fermentation step, so it is in the atlas as a contrast to gari, attiéké and farinha.
| Cassava roots | Peeled, soaked and grated; the pulp is pressed to extract the juice[infante2013][fao-grace1977] |
| Water | The peeled roots are soaked before grating; Infante gives no amount or time[infante2013] |
What changes: Starting material: cassava roots, peeled and grated
Infante lists soaking between peeling and grating and gives no time. Grace's account has only peeling and grating. Output: wet grated cassava.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cassava roots are peeled and grated, and the pulp is squeezed in a woven press to extract its juice, which can carry cyanide-forming compounds. The meal is sifted, baked on a hot plate into a hard cake and dried in the sun. Grace describes no fermentation step, so it is in the atlas as a contrast to gari, attiéké and farinha.
Cassava bread is a boundary entry. In Grace's account its possibly poisonous juice is pressed out and the pulp baked hard, with no souring step. Farinha, by contrast, mixes in a little pulp fermented for three days, and gari and attiéké are soured before they are cooked.
Cassava can cause cyanide poisoning, and pressing does not remove everything. Insufficiently processed cassava has caused poisonings, some fatal (EFSA 2019). Grace says the tipiti press extracts the greater part of the possibly poisonous juice of the cassava pulp. In Infante's description of the Venezuelan method, the cyanogenic glucosides are leached out with a press before the meal is sifted and baked. A 2025 review of Latin American indigenous food biotechnology calls grating and pressing cassava with a tipiti an effective way to remove cyanide, and says soaking the roots alone removes over 90 % of the cyanogens, but it gives no soak time. FAO calls a 4-hour soak ineffective and says 18 to 24 hours can halve cyanide. No source we read measures cyanide in the finished bread, so this page records a method and is not a recipe to follow.
Every number is labelled with how it is known. How this atlas is made
Infante and colleagues describe cassava bread as a tradition of many centuries among the indigenous peoples of Venezuela, and a major source of carbohydrate for many tribes. Grace says the graters of South American Indians were boards set with small flints in wax.
