Cook THIS and The Foodies CAN’T Ignore You!

In a 2 cups liquid measuring cup, combine milk and kosher salt, and stir until the salt is completely dissolved; set aside.

In a large bowl, add yuca starch and make a well in the center. Add the butter and cheese to the dry ingredient.

Toss once or twice to coat the butter and cheese. Then using your fingertips, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.

Continue rubbing the butter and cheese into the dry ingredients until incorporated and in clumps.

Gradually pour in the milk, and mix continuously until the mixture looks like a coarse crumble with only a few larger pieces.

Heat 1 tablespoon of unsalted butter in a 9'' medium frying pan over medium heat; swirl the melted butter around the pan; when it starts to get golden brown, it's ready for the Mbeju.

Evenly sprinkle about 2 cups of the crumble mixture into the pan, covering the bottom of the pan entirely.

Flatten the edges of the mixture a bit. Turn it over when the cheese starts melting, and the bottom is crispy and golden brown, about 4 to 5 minutes.

Flip it over with a spatula or use a plate. Cook it on the other side for another 4 to 5 minutes or until crispy and golden brown.

Stack the cooked Mbeju on a plate or sheet pan and cover it with a clean kitchen towel to keep it warm.

Equipment Needed

Dietary

Allergens