Gozo

Cassava flour paste eaten with sauce.

Ingredients

• 2 cups Cassava flour
• 5 cups Water
• 1 tsp Salt

Method

1. Make a slurry — Whisk a cup of cassava flour into cold water until smooth.
2. Boil — Bring the remaining salted water to a boil and pour the slurry in, whisking.
3. Thicken — Add the rest of the flour gradually, turning constantly with a strong stick.
4. Work it — Keep folding for 10 minutes until stiff, glossy and pulling from the pot.
5. Shape — Form into a smooth ball with wet hands.
6. Gozo is ready — Serve with stew, pinching off pieces to scoop.

More Central African Republic recipes

• Ngoundja
• Kanda ti Nyma