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CASSAVA PORRIDGE

SERVES: 4

Cassava or yucca is extremely starchy and therefore excellent for a thick porridge. You’ll find that this finished porridge is shiny and almost translucent, with a toothsome texture, especially since the porridge is sweetened with condensed milk. If you like tapioca pudding, you will like this porridge as tapioca is made from cassava.

6 ounces fresh or frozen cassava root, peeled and cut into chunks

½ teaspoon coarse salt

1-inch piece cinnamon stick

¼ teaspoon ground nutmeg

½ teaspoon mixed essence

½ cup condensed milk, or more to taste

1 Place the cassava cubes into a food processor or heavy-duty blender with 2 cups of water. Process until smooth and thick without any lumps.

2 Bring 2 more cups of water to a boil along with the salt and cinnamon stick. Stir in the pureed cassava mixture. Lower heat to medium-low and simmer, whisking often, for 10 to 15 minutes or until thick and smooth.

3 Stir in the nutmeg, mixed essence, and condensed milk and continue to simmer for 3 to 4 more minutes, whisking often. Serve hot.