1/2 kg of cassava
1 packet of active dry yeast for peas
1/2 cup (scant) of the cooking liquid from the cassava
1 tablespoon of sugar
2 tablespoons of oil
1 and 1/2 teaspoons of salt
4 cups of all-purpose flour
1/2 kg of cassava
1 packet of active dry yeast for peas
1/2 cup (scant) of the cooking liquid from the cassava
1 tablespoon of sugar
2 tablespoons of oil
1 and 1/2 teaspoons of salt
4 cups of all-purpose flour
Peel, wash, and cook the cassava in hot water
Drain and reserve the cooking liquid
Grate the cassava and reserve
Dissolve the yeast in the warm cooking liquid and add sugar, oil, and salt
Mix well and add the cassava
Gradually add the all-purpose flour while stirring and kneading
Let it rise until it has doubled in volume
Knead the dough for 5 minutes and shape into 2 peas
Transfer them to a baking sheet, cover with a clean kitchen towel, and let it rise for another hour
Place in a medium preheated oven for about 50 minutes, or until the surface is golden brown
