We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives.

For recipes, visit www.ciaprochef.com/WCA  

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