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Couac
Couac, also called 'kwak' in Guianese Creole, is flour made from cassava root, peeled, soaked in water, grated and drained to remove the poisonous cyanide it contains. Cassava roots are sold in markets as the kramangnok (cramanioc) for sweet varieties, and processed under the kwak names; kasav, cassava, sispa, tapioca or crabio for bitter varieties. Couac is widely eaten by the inhabitants of Brazil and the Guianas ( Suriname, Guyana and French Guiana). History Archaeological research has shown that the cassava (yucca) was originally cultivated years ago the Peru. This culture, specifically the Americas, preceded the maize in many areas. But pre-Columbian food quickly organized around the corn and cassava. Its root was the food of the Indians of the pre-colonial era. The Spaniards despised that foodstuff reserved for the African slaves, who made it their staple food. Cassava is the staple food in many countries of Latin America. Culture extends north of Argentina until M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couac Ou Farine De Manioc
Couac, also called 'kwak' in Guianese Creole, is flour made from cassava root, peeled, soaked in water, grated and drained to remove the poisonous cyanide it contains. Cassava roots are sold in markets as the kramangnok (cramanioc) for sweet varieties, and processed under the kwak names; kasav, cassava, sispa, tapioca or crabio for bitter varieties. Couac is widely eaten by the inhabitants of Brazil and the Guianas (Suriname, Guyana and French Guiana). History Archaeological research has shown that the cassava (yucca) was originally cultivated years ago the Peru. This culture, specifically the Americas, preceded the maize in many areas. But pre-Columbian food quickly organized around the corn and cassava. Its root was the food of the Indians of the pre-colonial era. The Spaniards despised that foodstuff reserved for the African slaves, who made it their staple food. Cassava is the staple food in many countries of Latin America. Culture extends north of Argentina until Mexic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guianan Cuisine
French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken. Creole restaurants may be found alongside Chinese restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Ingredients Spices and condiments * Bélimbi * Allspice * Cinnamon * Clove * Turmeric * Ginger * Kwabio (condiment) * Cayenne pepper * Green pepper * Roucou Vegetables * Garlic * Onion * Shallots * Eggplant * Yellow and green banana (cooking banana) * Calou (pepper) * Zucchini * Chestnut * Pumpkin * Cucumber * Dachine * Spinach * Breadfruit * Yardlong bean * Red bean * Yams * Cassava * Turnip * parépou * Sorossi * Yam * Pigeon peas * Pea * Tayove * Green bean Common fruits * Apricot country * Acerola cherry * Cayenne cherry * Mango * Passion fruit * Orange * Clement ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Guianan Cuisine
French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include cassava, smoked fish, and smoked chicken. Creole restaurants may be found alongside Chinese restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Ingredients Spices and condiments * Bélimbi * Allspice * Cinnamon * Clove * Turmeric * Ginger * Kwabio (condiment) * Cayenne pepper * Green pepper * Roucou Vegetables * Garlic * Onion * Shallots * Eggplant * Yellow and green banana (cooking banana) * Calou (pepper) * Zucchini * Chestnut * Pumpkin * Cucumber * Dachine * Spinach * Breadfruit * Yardlong bean * Red bean * Yams * Cassava * Turnip * parépou * Sorossi * Yam * Pigeon peas * Pea * Tayove * Green bean Common fruits * Apricot country * Acerola cherry * Cayenne cherry * Mango * Passion fruit * Orange * Clementine * Manda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Guiana
French Guiana ( or ; french: link=no, Guyane ; gcr, label=French Guianese Creole, Lagwiyann ) is an overseas departments and regions of France, overseas department/region and single territorial collectivity of France on the northern Atlantic Ocean, Atlantic coast of South America in the Guianas. It borders Brazil to the east and south and Suriname to the west. With a land area of , French Guiana is the second-largest Regions of France, region of France (more than one-seventh the size of Metropolitan France) and the largest Special member state territories and the European Union, outermost region within the European Union. It has a very low population density, with only . (Its population is less than that of Metropolitan France.) Half of its 294,436 inhabitants in 2022 lived in the metropolitan area of Cayenne, its Prefectures in France, capital. 98.9% of the land territory of French Guiana is covered by forests, a large part of which is Old-growth forest, primeval Tropical r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Root
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-largest s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual agriculture, crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instrument Rudimentaire Pour Réduire Le Manioc En Couac
Instrument may refer to: Science and technology * Flight instruments, the devices used to measure the speed, altitude, and pertinent flight angles of various kinds of aircraft * Laboratory equipment, the measuring tools used in a scientific laboratory, often electronic in nature * Mathematical instrument, devices used in geometric construction or measurements in astronomy, surveying and navigation * Measuring instrument, a device used to measure or compare physical properties * Medical instrument A medical device is any device intended to be used for medical purposes. Significant potential for hazards are inherent when using a device for medical purposes and thus medical devices must be proved safe and effective with reasonable assura ..., a device used to diagnose or treat diseases * Optical instrument, relies on the properties of light * Quantum instrument, a mathematical object in quantum theory combining the concepts of measurement and quantum operation * Scientific in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iracoubo
Iracoubo is a commune on the coast of French Guiana, an overseas region and department of France located in South America]. Geography The settlement of Iracoubo, seat of the commune, is located between the settlement of Sinnamary and the hamlet of Organabo. The village of Bellevue is west of Iracoubo. Trou Poisson, a near abandoned village is located to the south. The village has a cemetery of priests deported during the French revolution. History The commune was originally settled by Amerindians near Organabo. The first settlers arrived in 1626, but were driven back. In 1765, the Galibis who had left the area for Suriname because an epidemic had broken out, returned. In the beginning of the 19th century, Iracoubo started as a cotton plantation owned by Colonel Jacquet. In 1859, the cotton shed is donated to the community to serve as church. During the late 19th century indigenous Kalina lived along the Rococoua river in Counama and Organabo. In 1886, Father Raffray a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Antoine Chaptal
Jean-Antoine Chaptal, comte de Chanteloup (5 June 1756 – 30 July 1832) was a French chemist, physician, agronomist, industrialist, statesman, educator and philanthropist. His multifaceted career unfolded during one of the most brilliant periods in French science. In chemistry it was the time of Antoine Lavoisier, Claude-Louis Berthollet, Louis Guyton de Morveau, Antoine-François Fourcroy and Joseph Gay-Lussac. Chaptal made his way into this elite company in Paris beginning in the 1780s, and established his credentials as a serious scientist most definitely with the publication of his first major scientific treatise, the ''Ėléments de chimie'' (3 vols, Montpellier, 1790). His treatise brought the term "nitrogen" into the revolutionary new chemical nomenclature developed by Lavoisier. By 1795, at the newly established ''École Polytechnique'' in Paris, Chaptal shared the teaching of courses in pure and applied chemistry with Claude-Louis Berthollet, the doyen of the science. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Rozier
Jean-Baptiste François Rozier (23 January 1734 in Saint-Nizier parish, Lyon – 28/29 September 1793 in Lyon) was a French botanist and agronomist. Life Rozier was the son of Antoine Rozier (a squire, king's counselor and provincial controller for war for the department of Touraine) and his wife. He was a 'knight' (i.e. canon) of the primatial church in Lyon, prior commendatory of Nanteuil-le-Haudouin and lord of Chevreville. Rozier studied in the Jesuit college at Villefranche-sur-Saône and entered the Saint-Irénée seminary in Lyon. Refusing to enter a more major seminary, he preferred to devote himself to science. He was ordained priest but lacked a vocation and thus became manager of his elder brother's estate in the Sainte-Colombe district on the banks of the Rhône, near Vienne, after their father's death in 1757. He convinced his friends, including Marc Antoine Louis Claret de La Tourrette (1729–1793) and Jean-Emmanuel Gilibert (1741–1814), into his schemes to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
