Couac (Guyanese cuisine): Couac is a semolina made from peeled cassava root, macerated in water, grated and drained to eliminate the hydrocyanic acid. Couac is also very popular with the inhabitants of Brazil and Guianas (Suriname, Guyana and of course Guyana). In West Africa, it corresponds to Gari. Production of couac and cassava in the XNUMXth century: Description: Couac is a more or less coarse dry semolina whose color ranges from bright yellow to gray in pa...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.