Cassava is planted in both bush gardens and in swamp gardens. The roots are prepared and eaten and sometimes used as feed for dogs and pigs. Leaves are eaten only by some younger people in Limol who learned about cassava leaves as an item of food from other cultures (W. Geser and Wendy Frank, p.c.).
In gardens found in cleared areas of the bush, cassava is sometimes planted after yams are harvested. Women are the primary planters of cassava and plant stem cuttings by digging the soil with a hoe and laying the cutting sideways, covering it with tree leaves and soil (W. Geser & W. Frank, p.c.). Cuttings are selected from favored cultivars. A shorter variety of cassava, about 1m tall, was introduced from another province and is reported to be preferred (W. Geser & W. Frank, p.c.).
In gardens found in cleared areas of the bush, cassava is sometimes planted after yams are harvested. Women are the primary planters of cassava and plant stem cuttings by digging the soil with a hoe and laying the cutting sideways, covering it with tree leaves and soil (W. Geser & W. Frank, p.c.). Cuttings are selected from favored cultivars. A shorter variety of cassava, about 1m tall, was introduced from another province and is reported to be preferred (W. Geser & W. Frank, p.c.).
During plant growth, if insects are eating the plant, coconut leaves are burned (W. Geser and W. Frank, p.c.). Insects, rats, and pigs can all damage or destroy cassava roots. The emergence of flowers is the indicator that it is time to harvest. The entire cassava plant is harvested at once, the stem is cut, the area around the root system is dug up, and the stem is tugged upward (W. Geser & W. Frank, p.c.). Men and women will harvest cassava.
Following harvest, cassava is either brought to the house to cook within 3-7 days or it is stored underground for a couple of weeks (W. Geser & W. Frank, p.c.). The root is prepared by boiling it, roasting it on fire, or “scrapping” it with a grater (W. Geser & W. Frank, p.c.).
Following harvest, cassava is either brought to the house to cook within 3-7 days or it is stored underground for a couple of weeks (W. Geser & W. Frank, p.c.). The root is prepared by boiling it, roasting it on fire, or “scrapping” it with a grater (W. Geser & W. Frank, p.c.).