AMALA – CASSAVA CAKE
(Eaten with any of the soups in the African recipe page)

INGREDIENTS
Elubo (Cassava flour for amala)
Water

 About 6 cups of elubo (cassava flour) to water (about 4 cups) then allow the water to a boil.  Add the elubo slowly, stirring as you add it (don’t allow too many lumps to form, this takes some practice). Keep adding the elubo (cassava flour) until mixture  is thick

Once the desired consistency is reached (ensure that you get a baked cake consistency), continue to mix until it is smooth and consistent in texture. Serve with some sort of soup. See main menu for soups.
(Serves 2 to 3 people)

My Candid Opinion, Sir Kandi.

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