We see algae cultures for agar-agar , put to dry on rectangular nets. They are thick, green and branched. Edible, we will make it in a salad with green papaya: little taste, but an interesting consistency. The local specialty seems to be roasted-crushed corn. This requires a fine dexterity: the expert woman must toast the grains to the point, with one hand throw the grain and give the other hand a blow of large stone to crush it in the heavy mortar of very dense black stone.