Cassava is an important traditional food crop for the people of Cameroon. Mature cassava roots are washed, peeled, chopped, and then fermented in water, depending on the fermentation time, cassava roots can be made into different derivatives, such as cassava sticks and cassava "couscous".
On 16 November, in a village in Mangong City, Southern Cameroon, women make cassava sticks from mashed cassava dough. Xinhua News Agency (Photo by Kopso)
A woman mashes cassava roots in a village in Mangong city, southern Cameroon, on November 16. Xinhua News Agency (Photo by Kopso)
This is a cassava coop photographed on November 16 in a village in Mangong city, Southern Cameroon. Xinhua News Agency (Photo by Kopso)
A woman fishes fermented cassava roots from water to make cassava sticks in a village in Mangong city, southern Cameroon's southern region, on 16 November. Xinhua News Agency (Photo by Kopso)
A woman makes cassava coops in a village in Mangong city, Southern Cameroon, on 16 November. Xinhua News Agency (Photo by Kopso)
This is cassava flour photographed on November 21 in Yaoundé, the capital of Cameroon. Xinhua News Agency (Photo by Kopso)
A man grinds cassava flour with a machine in Yaoundé, Cameroon, on November 21. Xinhua News Agency (Photo by Kopso)
This is a striped cassava coop photographed on November 16 in a village in Mangong city, Southern Cameroon. Xinhua News Agency (Photo by Kopso)
A woman digs cassava in a field in a village in Mangong city, southern Cameroon's southern region, on 16 November. Xinhua News Agency (Photo by Kopso)
A woman drying cassava chunks in a village in Mangong city, southern Cameroon, on 16 November. Xinhua News Agency (Photo by Kopso)
This is a cassava field taken on November 16 in a village in Mangong city, Southern Cameroon (drone photo). Xinhua News Agency (Photo by Kopso)