a steamer.
These steamers are often made from a perforated coconut shell sealed to the water can below with cassava like plaster and
wrapped with a cloth. The fluffy cassava is put into the coconut shell steamer, and steamed, uncovered. While being steamed,
the cassava, now congealed, is turned over in the coconut shell to continue cooking until done through and through. When finished,
the cassava has congealed and is scooped out in one piece.