Gorgeous orchid just growing ... Manioc is a staple food which is harvested sometimes as long as three years later It must first be peeled. Barbara borrows a machete to peel the manioc Harder than a potato to peel - skin is tougher! It must then be grated. It is boiled.. and manioc pushed through to make pellets and then pressed to remove the hydrocyanic acid, commonly known as prussic acid. Pellets for next step Geraldo tells us how they cook manioc here. This is a staple food. Then it is toasted, which results in a fine, faintly yellowish flour, called farinha.

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