Cassava Dough Base (DRC - for fufu/kwanga)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreeglutenFreenutFreesoyFreeeggFree
Nutrition (per serving)
300Calories
3 gProtein
3 gSugar
20 mgSalt
Ingredients
- 5kg Cassava tubers
- for soaking Water
Method
- Peel cassava tubers; cut into chunks.
- Soak in water 3-4 days to ferment and soften (change water daily to reduce cyanide).
- Drain and grind into fine paste using mill or blender.
- Press paste in sack to remove excess water (2-3 hours).
- Use the dough for wrapping in leaves or pounding into fufu—base for kwanga.
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