Then add your grated vegetables to the cassava flour mixture and mix

Add the hot water into the mixture little by little and turn until the required consistency is achieved. Not too thick and not too soft.

Heat the oil in the pan and scoop in the mixture using your hands to make it flat. Fry until light brown under medium heat.

Your kosan rogo is ready to eat. It can be eaten as it is or add pepper. Bon Appétit