4 cups cassava meal
oil or spiced butter
Bring 4 to 6 cups of salt water to the boil, pour in the oil and slowly stir in the cassava meal, until it has the desired consistency. If necessary, add another 2 to 3 cups of boiling water, rubbing the porridge against the side with a wooden spoon. Cook for a further couple of minutes.
Suitable as a side dish with meat dishes.
A similar porridge can be made with corn or millet flour.
Serves 4 - 5.
country : Rwanda
course : vegetable dish
source : Ostafrikanisch kochen : Gerichte und ihre Geschichte / Ketsela Wubneh-Mogessie (my translation)