How arawak prepare cassava?

The Arawak people prepare cassava by first peeling the tuber to remove its toxic outer skin. They then grate the cassava into a fine pulp, which is often wrapped in cloth and pressed to extract the bitter juices that contain harmful cyanogenic compounds. Afterward, the pulp is either dried into flour or cooked directly to create various dishes, such as flatbreads or porridge. This preparation process is crucial for making cassava safe and palatable for consumption.