If you have ever visited Liberia, no matter in what period of time, before the wars or after, near the villages and in open fields, along the roads, she grows the nurse of the Africans, cassava she is Manioka.
The tuber is a propic plant that loves the African climate, and is not whimsical to it. Anyone who wants to can look on the Internet, but I'll tell you what I see with my own eyes and touch with my own hands. stet The tuber is a propic plant that loves the African climate, and is not whimsical to it. Anyone who wants to can look on the Internet, I'll tell you what I see with my own eyes and touch with my own hands.
Cassava looks like a Chinese overripe radish, the fruits are the size of an arm on the shoulder, but it is very old and hard, as a rule, it is not very pleasant to eat it, and you need to have excellent teeth, the older the harder.
I saw only two types of red and white, they differ respectively in color, white which is white, and red has a red skin and the peeled fruit itself has a reddish tint, and the Africans recommend that if there is raw, then only white, from red it will be bad for the stomach, and then if you eat it raw, then in small quantities it is heavy for the stomach. They are very fond of eating spicy food, just like the Pakistanis who stayed with us at the base, as Malik explained to me (director of a herd of heavy equipment for rent, Pakistani). the fire digests everything, including food, so they try to consume as much pepper as possible, especially a small one that is so red and green and terribly hot)
The taste of cassava practically does not differ from our Russian potatoes, close your eyes to use the first and second and you can not distinguish where the cassava was and where the potatoes are. They cook it in different ways, but the principle is the same as in Russia, they bake it, just chop it into soup, make puree, although with puree problemma when grinding and cooking, so to speak, it becomes cassava like glue, meaning the mass is homogeneous like jelly, so it is more convenient eat with his hands, pinched off, threw it over the lower celius and pulled his hand back so that the cassava “puree” would remain behind his teeth. A side dish is attached to the cassava) where without it, and the side dish is simple, a local plant that grows in nature is taken, its leaves are edible, they are called in the African place, Potorugvi, finely finely crumble then palm oil, if there is chicken, then there it into the cauldron, pepper, fire, and voila! I ate it myself, and I advise you to try it, I liked it)
Cassava is mined by the digging method, that is, the bush itself is not pulled out of the ground, but dig in from the side, the fruit is torn off the root and the hole is put back in the ground, after a certain period of time the cassava will bear fruit again)
Thank you all) Who liked it from that like!)
Other birds of Africa
White back duck
West African Fire Velvet Weaver
Kaffir Horned Raven
Madagascar Turtle Dove
Africa encompasses a wide variety of climates, from the humid jungles of the Congo, the unbearably dry Sahara to the savannas in Namibia and the snowy peaks of Kilimanjaro. Such a range of climatic conditions led to the development of many birds. Perhaps the most famous bird in Africa is the ostrich, which in the course of evolution has developed the ability to do without water for a long time, inhabiting the territory of deserts. But in addition to the ostrich, Africa is rich in extremely diverse and interesting species of exotic birds.