The pictures were taken in Leteki, northern Congo. The first two pictures show manioc cultivated on mounds. Pictures three and four show a grid of small dams and ponds built across an existing stream. The manioc roots are soaked in the ponds for two to four days to get rid of toxic elements. Picture five shows how the root is then pressed through a basket that serves as a sieve, this way the root's fibers are separated from the pulp and ready to be processed. Picture six shows how the pulp is processed into loaves by rolling the dough on a large wooden tray. Then the loaf is wrapped in tree leaves and boiled for several hours. The final product can be stored for several weeks. In southern Congo the name is chikwangue. Picture seven shows the specialized shed located away from the village in the fields where the final operations take place. Picture eight and nine show how the roots can also be dried out whole on a rack after soaking. In this case they are then reduced to flour call foufou and sold directly as such. Picture ten shows manioc, chikwangue, and flour can be transported by trucks to city markets, a major source of revenue for rural farmers.