Tipiti
A tipiti is a 1.5 to 2 meter long conical container made of palm fiber . It is used in northern Brazil as a press for making cassava flour . The cassava root is peeled, mashed and soaked for a few days. Then the crushed mass is poured into the tipiti. The filled tipiti is hung up so that the cassava water exits by gravity. When the contents are dry enough, they are spread out in the sun or dried in a drying oven at a controlled temperature. The purpose of the procedure is to remove the toxins contained in the cassava. The result is a coarse cassava flour. Tucupi , a sauce and soup ingredient, is made from the thin supernatant .
This method of manioc flour production was adopted by the Portuguese colonizers from the indigenous people of Brazil .
Individual evidence
- ^ Eneas Salati, Angelo A. dos Santos, Antonia Maria M. Ferreira: Perspectives for Sustainable Management of the Renewable Natural Resources of the Amazon Forest . In: C. Rocha-Mirando (Ed.): Transition to Global Sustainability: The Contribution of Brazilian Science. Academia Brasileira de Ciências, Rio de Janeiro 2000, p. 300. Retrieved April 1, 2014 (English).