Manioc tubers (In ye'kuana
- guiede) are our staple food, from which we make manioc flour, cassava bread
and Iarake alcohol. The plants are cultivated in 2 ha slash and burn gardens
along rivers and streams. We process manioc by grating, rinsing, and pressing
in order to extract and remove the deadly prussic acid contained in the tubers.
We supplement our manioc crop with pineapples, sugarcane, chili peppers, squash
and potatoes. Tapir, peccary, deer, caiman, curassow and tinamou are some
of our more valued sources of protein.
