Sagot :
Réponse:
1) 500 g cassava flour
2) Bring 1 L of water to a boil. As soon as the water boils, remove a third and set it aside.
3) Pour the flour over the remaining two-thirds of the water on the heat.
Turn vigorously with a wooden spatula, scraping the edges of the pot until a consistent dough is obtained. Add a little water if there is any unwetted flour left.
4) Pour in the reserved third of water gradually until you obtain a dough having the consistency of bread dough.
Here you are, it's ready. 2) Bring 1 L of water to a boil. As soon as the water boils, remove a third and set it aside.
3) Pour the flour over the remaining two-thirds of the water on the heat.
Turn vigorously with a wooden spatula, scraping the edges of the pot until a consistent dough is obtained. Add a little water if there is any unwetted flour left.
4) Pour in the reserved third of water gradually until you obtain a dough having the consistency of bread dough.
There you go, it's ready.
1) 500 g of cassava flour
2) Carry 1 L of boiling water. As soon as the water ends, remove one third and reserve it.
3) Pour the flour on the remaining two-thirds of water on the fire.
Turn vigorously with a wooden spatula, scraping the edges of the pot until a solid paste is obtained. Add some water if unwet flour is left.
4) Pour the third of water reserved as and as possible until a dough with the consistency of a bread paste.
That is ready.
2) Carry 1 L of boiling water. As soon as the water ends, remove one third and reserve it.
3) Pour the flour on the remaining two-thirds of water on the fire.
Turn vigorously with a wooden spatula, scraping the edges of the pot until a solid paste is obtained. Add some water if unwet flour is left.
4) Pour the third of water reserved as and as possible until a dough with the consistency of a bread paste.
That is ready.