|Cassava en route to the Market|
The simplest method is "sun drying". This involves peeling the roots followed by drying in the sun whole roots, or large pieces cut longitudinally. The brittle, dry material is then pounded in a wooden pestle and mortar and sieved to remove fibrous material, which produces white flour.
Here is a woman selling strips of the cassava right on the street. She is cooking it on her little grill over charcoal which is how most of the people cook. When we visited one of the missionary apartments, they too were cooking cassava. They had it in a flour form and had made it into a large pasty ball. They would break off a cookie-dough sized ball and dip it into a sauce and eat it. They all said that they really loved it!!