I just wanted to take this opportunity to tell you about my first visit to Rewa which is a small village down the Rupununi River in the North Rupununi Savannahs of Guyana, South America.
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For the indigenous peoples of Guyana, cassava is a staple, and they use it in various ways. Using a matapee, the liquid is squeezed from the grated cassava. This is used to make cassareep – a preservative that is both nutritious, delicious, and keeps food edible over long periods of time. The solid byproduct is then processed into farine – a food product that is popular in Region 9 and neighboring Brazil. Farine, a high-energy food product, is often eaten with meat, rice, fish etc, and it carries a very long shelf life.