Half a kilogram of white or yellow cassava flour
One liter of water
Banana tree leaves
Half a kilogram of white or yellow cassava flour
One liter of water
Banana tree leaves
Soak the cassava flour in water for one day and then another, allowing it to rest
Place the mixture in a blender and blend until smooth
Leave it to rest again overnight, allowing it to ferment
The next day, pass it through a fine-mesh sieve or cheesecloth
Heat the mixture over low heat, stirring constantly until it thickens and the cassava flour is well cooked
If it becomes too thick and the cassava flour is still hard, add more water
Finally, separate small portions and shape them into packages with previously toasted banana tree leaves
If you prefer to eat it hot, serve it steamed.
