Special feature Venezuela: The day's reap
Having left the village at dawn, the men go hunting in their canoes up Rio Negro. While Easyvoyage was onsite, there had been no meat for weeks in Boca de Nichare. A few hours after the men's departure, the canoe is back with a lapa (a cross between a guinea pig and rabbit), several pafouis and a tapir onboard. The tapir will be cut up, eviscerated and emptied of its blood on a tarpaulin by the river, a few metres away from where the community washes and does the washing up. Following this operation, the meat is then salted in order to conserve it. The guts are boiled in a pot with red chilli pepper, the rest is grilled, and that includes the head. A family can live off a tapir for a month. All parts of the tapir are eaten, from head to toe. Here, as for the harvest, the reap from the hunting will be shared among all the members of the community.