Cassava funge

Preparation

1. 1

   Bring the water to a boil with a pinch of salt.

2. 2

   Dissolve the cassava flour in a little cold water to avoid lumps, then pour it into the boiling water while whisking vigorously.

3. 3

   Lower the heat and keep stirring constantly with a wooden spoon for 10-12 minutes, until the dough thickens and becomes smooth and stretchy — the more you stir, the more even the texture will be.

4. 4

   Adjust the consistency by adding a little hot water if it's too thick.

5. 5

   Shape into a smooth ball in a wet dish and serve hot, as a side to a stew like calulu or muamba.