page_title: Couac
section_title: Consumption
hierarchical_section_title: Couac / Consumption
caption_attribution_description: Français&#160;: Préparation de la farine de cassave, Ghana.
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: The resulting shredded pressed to extract the juice that contains toxic cyanide. If allowed to stand some time, he turns and takes a stronger taste. The dried pulp is then crumbled and sieved in a  Manaré  braided to extract fibers and pieces. Semolina obtained is roasted on a large steel plate (originally earthenware) posed on a fire. During the cooking, she returned permanently to prevent it agglomerates. This cassava flour (farinha de mandioca in Brazil) now takes the name of quack. Absorbent, it replaces the bread. It can be eaten alone, in salads, grilled fried or in gratin. Detoxified and compressed pulp is sometimes sold in the markets. There are several colors (from white to yellow) and several sizes.
  Absorbent, the couac replaces bread at every meal. Long and easy conservation, nourishing, naturally dehydrated, it ideally between the people staying in the forest menu. In the 18th century, Rozier and Chaptal explained that the browned and smoked couac was the only food of the travelers who boarded the Amazon river. And with a supply of ten pounds a man had enough to live fifteen days.
caption: Sieving using a braided manaré
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