A young girl pounds dried and treated cassava in a mortar and pestle in Nyambanza village, Mwinilunga District, Northwestern Province in Zambia. Women, and especially young girls, spend their days cultivating cassava, soaking it to remove residual cyanide for three days. Then they pound it into a paste and dry it in the sun for storage. Each evening after returning from school, girls spend at least an hour pounding the dried cassava cakes into powder to make the local cassava nshima, a large doughy ball, to eat their supper with.