Food preparation on Buren

Shard of flat earthenware circular dish for cooking. Manioc was the main crop of the Taino. The roots were grated on a grinder, put through a large wicker strainer called a cibuacan to squeeze out its poisonous juice, and finally cooked on a buren. The result was a kind of bread called casabe. There were different types of cassava bread. The chiefs called caciques, had their own bread and their especially incised buren.