New Immigrant Foodways Project | How to make Mbeju

manioc flour

🥗Healthier: almond flour

💰Cheaper: corn flour

Almond flour is gluten-free and lower in carbs.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a unique flavor.

Add 1 tablespoon of salt into a bowl with yuca starch.

Slice the stick of butter into smaller pieces and add to the bowl.

Mix the yuca starch and butter together using your hands until combined.

Add 150g of queso fresco to the mixture and continue mixing with your hands.

If the mixture is too dry, add a little milk to moisten it and mix again.

Once the mixture has a crumbly texture and is moist, it's ready to cook.

Heat a non-stick pan over medium heat.

Spoon the mixture into the hot pan, pressing it down to stick together.

Cook until the bottom is browned, then flip to cook the other side until done.

Once both sides are cooked and golden, remove from the pan and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens