by Isiah Nicholas,
Cassava bread baking is a lot of hard work, but the women make it easier by teaming up.
It starts with the going to the farm to harvest the Cassava (which is a ground food) The Cassava is then brought home , where it is being peeled, washed, grated, strained, made to fine powder, which then is ready for baking.
During the process, the women would be singing away to the favorite Garifuna songs, without knowing the work would be all over and the Cassava bread is ready to be eaten with soup, or just like that, with a little honey or milk on the top.
Cassava bread can last for days and it will still be good to eat.
- This painting is done with acrylic on canvas
- Size: 48 x 36
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