Bitter flatbread

In the Amazon, one example of “hunger food” consumed by tribes affected by hunger caused by corporate activities is bitter cassava (also known as manioc or yuca). While cassava has long been a staple in the diet of indigenous Amazonian communities, during times of hunger, tribes are forced to consume the bitter variety, which is more challenging to process and more toxic in its raw form.

Bitter cassava as food in times of hunger: Traditionally significant, bitter cassava is a rich source of carbohydrates but contains high levels of cyanogenic glycosides, which can be toxic if not properly removed. Under normal conditions, bitter cassava undergoes a complex processing procedure (fermentation, drying, cooking) to make it safe for consumption. However, during times of hunger, when corporations exploit indigenous lands by clearing large areas for plantations or mining, access to natural resources such as game and wild plants becomes severely restricted. In such situations, tribes are forced to consume bitter cassava in less processed forms, which can lead to cyanide poisoning (known as konzo). This is particularly dangerous if they lack access to the tools and sufficient water needed for proper processing.

INGREDIENTS

• Bitter cassava

PREPARATION INSTRUCTIONS

Harvesting cassava: The simplified process begins with digging up bitter cassava tubers, which are larger and tougher than sweet cassava. In times of hunger, tribes rely on this variety, as it grows more abundantly, although it requires more difficult processing.

Peeling the tubers: The tubers must be thoroughly peeled, as the skin contains high levels of cyanogenic glycosides, which are toxic.

Grating cassava: The peeled tubers are then grated into a fine pulp using traditional tools (e.g., wooden graters). However, in hunger situations, where tools may be limited, this process may be less thorough.

Washing out toxins: Grating the cassava allows some of the water-soluble toxins to leach out. Under normal conditions, this pulp is rinsed thoroughly in large amounts of water to remove toxic substances, but in hunger situations, this process may be shortened, increasing the risk of poisoning.

In ideal conditions, the pulp is placed in special woven bags (called “tipiti”) that squeeze out the juice containing toxic compounds. During more difficult times, this process may be limited or incomplete.

Drying or cooking: The washed cassava pulp is then spread out in a thin layer and dried in the sun or baked on flat stones. In extreme cases, tribes may boil cassava for a long time in a small amount of water, which minimally reduces toxicity.

Cooking as flatbreads: The tribes shape the dried pulp into flat cakes, which are baked or dried on hot stones or in the ashes of the fire. These cakes are usually hard and have a dry texture.

Serving: The finished cassava cake is hard, dry, and may still contain a small amount of toxins, making it potentially dangerous to consume in larger quantities, especially if the processing was not thorough enough. Nevertheless, in times of hunger, these cakes serve as the only available source of calories.

Note:

This preparation of bitter cassava, simplified due to hunger conditions, carries serious health risks. If cyanogenic glycosides are not properly removed, consuming cassava can lead to cyanide poisoning (symptoms include weakness, shortness of breath, paralysis, and in the long term, neurological damage). Traditionally, tribes try to minimize this risk through a longer and more meticulous processing method, but in difficult times, when access to resources and time is limited, this process can be incomplete.

The actions of corporations in the Amazon are having a devastating impact on the lives of indigenous tribes, such as the Yanomami, Awajún, Kayapo, and Shuar. Deforestation, resource extraction, and industrial agriculture carried out by multinational corporations are not only destroying the rainforest but also stripping these communities of the resources that have sustained them for generations. The rich biodiversity, which forms the foundation of their diets and way of life, is disappearing, taking with it the traditions that have enabled these tribes to live in harmony with nature for centuries.

Illegal gold mining, particularly on Yanomami lands, is one of the most significant threats. Thousands of miners invade these territories, destroying forests and poisoning rivers with mercury, which has led to the mass die-off of fish — a primary source of protein for the tribes. Mercury poisoning poses serious health risks, and rivers, once a lifeline, now carry lethal dangers. Similarly, deforestation to make way for soybean plantations and cattle ranching deprives the tribes of their traditional hunting and farming lands, turning diverse ecosystems into monocultures that offer no benefit to the local communities.

As their environment is destroyed, these tribes are forced to rely on alternative food sources, such as wild plants and small animals, which are insufficient to meet their nutritional needs. Traditional survival methods passed down through generations are becoming ineffective as the degradation of forests and rivers makes it impossible to continue their age-old agricultural and hunting practices.

The consequences of these actions go beyond hunger and malnutrition. The social and cultural fabric of these tribes is being torn apart. Losing the land that sustains their culture, indigenous communities find it increasingly difficult to preserve their identity. Marginalization and violence from miners and corporations are forcing many tribes to migrate to the edges of cities, where they become dependent on external food sources, losing their self-sufficiency.

Ultimately, corporate activities are not only destroying the Amazon rainforest but are also leading to the slow extinction of traditional communities for whom the forest was a source of life and identity.