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.
In this video, a British volunteer teacher engages in cassava processing that is used to make both cassareep and farine. This video was filmed in Rewa Village, North Rupununi, around the year 2016.