Couac facts for kids

Couac, also known as kwak in Guianese Creole, is a special kind of flour made from the root of the cassava plant. To make it, the cassava root is first peeled and soaked in water. Then, it's grated and squeezed to remove a natural poison called cyanide. This poison must be removed to make the flour safe to eat.

Cassava roots are sold in markets by different names. Sweet types are called kramangnok (cramanioc). The processed flour, couac, can also be known as kasav, cassava, sispa, tapioca, or crabio, especially for types made from bitter cassava. Couac is a very popular food in Brazil and the Guianas, which include Suriname, Guyana, and French Guiana.

History of Cassava

Scientists have found that the cassava plant was first grown about 4,000 years ago in Peru. In many parts of the Americas, people grew cassava even before they started growing maize (corn). Before Europeans arrived, cassava roots were a main food for Native Americans.

Later, it became a very important food for African slaves. Today, cassava is a staple food (a main part of people's diet) in many countries across Latin America, from Argentina all the way up to Mexico and the Caribbean islands.

In French Guiana, archaeologists have found old signs of Native American cassava farming. These include special raised fields in areas that are now savannas or forests. Cassava has many names, like yucca, mandioca, mañoco, and tapioca. People mostly eat its roots, but its leaves can also be cooked and eaten.

How Couac is Made

Couac is a dry, coarse flour that can be bright yellow, gray, or white. It's traditionally made from bitter types of cassava. The way it's prepared hasn't changed much over hundreds of years.

First, the cassava roots are peeled. Then, they are grated into a pulp using a special grating board. This board is usually a wooden plank with small quartz crystals or a metal sheet with sharp bumps. Nowadays, people might use a grinder if they have one.

Next, the grated pulp is put into a long, tube-shaped basket called a "snake" (or couleuvre). This basket is stretched to squeeze out the toxic juice, which contains cyanide. This juice is collected and can be made safe to eat by cooking it for a long time, often used in soups.

The flour itself usually settles at the bottom of the snake. Sometimes, it's left to sit for a few days to get a stronger taste. After that, the pulp is broken up and sieved (filtered) using a braided tool called a Manaré. This helps remove any wood fibers or large chunks. Couac is known for lasting a long time without going bad, and it's resistant to insects and moisture.

What's in Couac?

Couac is mostly made of carbohydrates, which give you energy. It also has some protein, fiber, and a small amount of fat. The exact amounts can vary depending on the color of the couac.

How People Eat Couac

After the cassava pulp is pressed to remove the juice, the dried pulp is crumbled and sieved with a Manaré. Then, this semolina (coarse flour) is roasted on a large steel plate over a fire. It's stirred constantly while cooking so it doesn't stick together. This roasted cassava flour is what we call couac.

Couac is very absorbent, so it's often used instead of bread with meals. It can be eaten plain, in salads, fried, or baked in dishes like gratin. The detoxified and pressed cassava pulp is sometimes sold in markets too. Couac comes in different colors, from white to yellow, and in different sizes.

Because couac lasts a long time and is very filling, it's perfect for people traveling in the forest. In the 18th century, explorers said that roasted and smoked couac was the only food for travelers on the Amazon River. Just ten pounds of couac could feed a person for fifteen days!

Images for kids

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  An old tool used to make couac from cassava

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  Another tool for grating cassava into flour

See also

In Spanish: Couac para niños