English: Small-scale alcoholic distillation of cashew apple liquor. Widely practiced by households in Mogovolas district and other parts of Mozambique. Following harvest and removal of the cashew nut, the cashew apples are left to lose water and ferment on the ground underneath trees and in backyards. The shrivelled cashew apples are then distilled using the equipment seen in the picture. The liquor is locally known as Muchekele (Makua language).