1/2 cup of cassava flour
2 cups of dried cassava root
1 cup of shredded coconut (use packaged coconut and moisten with 1/2 cup of coconut milk)
1/8 teaspoon of salt
2 cups of whole milk
1 cup of coconut milk
1/2 cup of sugar
1/2 cup of cassava flour
2 cups of dried cassava root
1 cup of shredded coconut (use packaged coconut and moisten with 1/2 cup of coconut milk)
1/8 teaspoon of salt
2 cups of whole milk
1 cup of coconut milk
1/2 cup of sugar
Place the cassava root in a clean linen sack and wash it under running water
Squeeze the cassava root still in the sack to remove excess water
Lay out the dried cassava root on a dry cloth to completely dry
Mash the dried cassava root into small pieces, according to the recipe
Mix the mashed cassava root with cassava flour, shredded coconut, and salt
Mix the dough with the right amounts to achieve a fluffy, grainy, and loose consistency
Place the mixture (without pressing) in a cuscuziere lined with white napkin
Cover the mixture in the cuscuziere with the napkin points
Close the cuscuziere and place it over heat
Let it cook for 35 minutes
Dismount the cuscuz
Moor with a mixture of whole milk, coconut milk, and sugar
Serve 4 to 6 times
In the North or Northeast, cassava root is found dried or in ball form
In the South, it is usually found dried.
