Mandioca

“In times when food is hard to come by, we learn to use every piece of what we have. Cassava is our hope. When there is nothing else, cassava becomes the only food that saves us, though it is not always enough. We cook it, grind it, just to survive the day.” – Representative of the Yanomami community (source: “Voices from the Amazon: Indigenous Perspectives on Survival and Adaptation”)

Cassava Porridge Recipe (also known as “Mandioca” or “Casava”)**

INGREDIENTS:

– 1 kg cassava (manioc), peeled and cut into pieces
– Water (for cooking)
– Salt (optional, in minimal quantities if available)

PREPARATION:

1. Cassava Preparation:
– Peel the cassava, removing the tough outer skin, and cut it into smaller pieces. Since cassava contains cyanogenic glycosides, it must be properly prepared before consumption.

2. Cooking:
– Place the cassava pieces in a large pot and cover them with water. Cook over medium heat for about 30-45 minutes, until the cassava becomes soft. The water should be almost entirely absorbed.

3. Mashing:
– After cooking, drain any excess water (if any remains) and mash the cassava pieces using a pestle, fork, or stone. You can also use a stone or hand press to achieve a uniform consistency.

4. Adding Salt (optional):
– If you have access to salt, add a small amount to taste. Otherwise, the cassava porridge is ready to serve without salt.

5. Serving:
– Serve the cassava porridge as the main meal. It can be eaten warm or cold. In difficult conditions, it may be consumed on its own or as a side dish to other modest meals if available.

Notes:

– Cassava: Cassava is a vital staple in Amazonian diets and is relatively resilient to climate changes, but it requires proper cooking to remove toxic substances.
– Salt: Salt is often scarce in such situations due to its role in metal corrosion, hence it is used sparingly.
– Availability: This recipe may vary depending on the available ingredients and local culinary practices. During food crises, indigenous tribes often have to improvise and adapt their cooking methods.

Causes of Hunger in Amazonian Tribes:

Deforestation:
– Forest Exploitation: Intensive deforestation linked to the timber industry and agriculture, including soybean and palm oil cultivation, destroys habitats crucial for maintaining the traditional ways of life of indigenous tribes. Deforestation reduces the availability of animals and plants essential to their diet.

Land Conflicts:
– Industrial Expansion: Indigenous tribes often lose their lands to large infrastructure projects, such as road and dam construction. This leads to reduced space for hunting and farming, as well as conflicts with companies involved in mining and oil extraction.

Climate Change:
– Extreme Weather Conditions: Climate change leads to variability in weather conditions, such as floods and droughts, which affect plant growth cycles and the availability of animals. Rising temperatures can also impact the health of ecosystems, altering forest structure and resource availability.

Policy and Marginalization:
– Lack of Access to Aid: In many cases, indigenous communities are marginalized by governments and lack access to humanitarian aid and development support. Their rights to land and resources are often not adequately recognized or protected.