Thursday, February 25, 2010



1 kilogram grated cassava (tapioca)
500 grams grated young coconut
3/4 cup brown sugar
banana leaves


Squeeze grated cassava to extract water from it. Mix thoroughly cassava, young coconut and brown sugar. Set aside. Pass the banana leaves over fire to make it easy for folding later. Divide the cassava mixture into twelve equal parts and wrap each with banana leaf to cover completely. It would be wise to tie each one with a thread to hold it together when cooking. Put the wrapped mixture in a saucepan with water and cook for 20 minutes. This can be served either hot or cold.

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