File:Cassava flour - dry and dough compared.jpg
Jump to navigation
Jump to search
Size of this preview: 800 × 600 pixels. Other resolutions: 320 × 240 pixels | 640 × 480 pixels | 960 × 720 pixels.
Original file (960 × 720 pixels, file size: 251 KB, MIME type: image/jpeg)
Captions
Captions
Add a one-line explanation of what this file represents
Summary[edit]
| Description |
English: Cassava flour before and after pounding with a mortar and pestle with added water to form a soft dough. The dry flour is granular, the pounded dough is smooth. Half the dough will be cooked, then kneaded by hand together with the uncooked dough to form a roll that will be wrapped in leaves to make chikwangue (also known as cassava 'bread.') Africa. (Note: cassava flour requires a multi-day soaking, fermenting and drying process before being used as shown.) |
| Date | |
| Source | Own work |
| Author | T.K. Naliaka |
Licensing[edit]
I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
File history
Click on a date/time to view the file as it appeared at that time.
| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 12:40, 7 May 2016 | | 960 × 720 (251 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
You cannot overwrite this file.
File usage on Commons
There are no pages that use this file.
