page_title: Couac
section_title: Description
hierarchical_section_title: Couac / Description
caption_attribution_description: Français&#160;: Case réservée à la fabrication du couac
context_page_description: The Couac, also called is a semolina or flour, made from cassava root, peeled, soaked in water, grated and drained to remove the poisonous cyanide it contains. Cassava roots are sold in markets as the kramangnok for sweet varieties, and processed under the kwak names; kasav, cassava, sispa, tapioca or crabio for bitter varieties. Couac is widely eaten by the inhabitants of Brazil and the Guianas.
context_section_description: This is a more or less dry coarse semolina that range in color from bright yellow to gray to white is traditionally made from bitter cassava varieties.
  The preparation technique has not changed over the centuries. Tubers are first peeled and then pulped using the ironing grager. It is a sheet riddled with advanced effects or inlaid wood plank of small quartz crystals (Now, where possible a grinder to replace this instrument).
  The resulting slurry is then introduced into a snake (couleuvre), an elongated tubular basketry, carved often provided with a loop at each end. The snake is then stretched to press the dough and squeeze the toxic juice (cyanide). The latter is recovered and then detoxified in turn by long cooking, and can be eaten as a soup.
  The flour is generally concentrated in the bottom of the snake. Sometimes it is then allowed to rest a few days so it turns and takes a stronger taste. The pulp is then crumbled and sieved using a braided Manaré to extract wood fibers and chunks. The couac is considered unalterable flour, resistant to insects and moisture.
caption: Space reserved for the manufacture of couac
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