This has been one of the most efficient ways I have seen to make cassava; we found this business on the road and stopped to buy. In general, the cassava becomes larger and in a budare, due to the fact that it has to be subjected to high temperatures, it uses a considerable amount of firewood in each unit.
These cassava cakes are smaller and they are placed all together on a plate and thus take advantage of all that temperature.
These people work quite organized and fast, it is surprising how much cassava they can do in a day.
As we approach the iron, we can perceive the great heat emitted by the fire, so I imagine that these women are already used to this unenviable work environment.
Here in Venezuela it is very common to find a cassava cake anywhere and in a variety of sizes that go from about five centimeters in diameter to those that exceed sixty centimeters.
Fuente / Source: Samsung S3 mini.
But finding this type of business is no longer as common as it was a few decades ago as this industry has evolved and presses and machines are currently used to scratch cassava. There are several types of cassava, one that is quite hard, another that is softer, which is like a cookie and the one we see in the images called Naiboa, which consists of a combination of cassava with papelón or panela and year cheese.