How To Make Cassava Dough

cassava flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more readily available.

Cut the frozen cassava into small pieces for easier blending.

Remove the woody inner portion of the cassava.

Blend the cassava until smooth, adding water as needed to achieve a fufu-like texture.

Pour the blended cassava into a nut milk bag or cheesecloth to strain.

Tie the bag and squeeze out as much moisture as possible, aiming to remove starch as well.

Set the bag over a colander to drain into a bowl, placing a heavy object on top to expedite the process.

After draining overnight, untie the bag and check the consistency of the cassava dough.

Transfer the dough to a bowl, noting the yellowish color as an indicator of real cassava dough.

Shape the dough as desired, similar to how it's done in the market.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary