English: In Africa, to make edible, cassava tubers are dug up, rinsed, peeled and submerged for three days in free-flowing river water to leech out toxins. After collecting from the river, the cassava pieces are thoroughly sun-dried. The lightweight dry pieces are then ground into a flour. Here shown the dried cassava tuber pieces after river soaking and sun-drying and the flour made from them. Also in this photo, as purchased in the market, a bundle of fresh Gnetem africanum leaves,sachets of finely chopped Gnetum africanum, smoked dried eels, and peanut butter for a traditional west and central African sauce. A thick cassava porridge made from this cassava flour will accompany the sauce. Cassava is called 'manioc' in French. Congo.