the cassava plant is one of the most important foods because of its availability and adaptability to the Angolan environment. This root vegetable can be transformed into flour, tapioca or even alcohol. Cassava porridge is a common Angolan breakfast.
Cassava can also be sourced in North America and in Europe . Following, I have added a common North American Cassava Porridge Recipe from TriniGourmet.com
1 cup cubed cassava
4 cups water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 tin condensed milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Blend cassava with 2 cups of the water.
2. Boil the other two cups of water with the salt.
3. Slowly pour in the cassava liquid and lower heat.
4. Simmer until creamy (whisk rapidly until the texture thickens and the liquid appears glossy. Don’t be surprised if translucent ‘bits’ appear to settle at the bottom, they are tasteless and can easily be reintegrated through extra whisking or putting the mixture in a blender before continuing to the next step) recipe.