Cassava cake/Kosan rogo

Ummee Rabee
Ummee Rabee @banaat_kitchen
Zaria

Cassava is a perennial woody shrub with an edible root, which grows in tropical and subtropical areas of the world. Cassava originated from tropical America.Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.

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Ingredients

30mins
4 servings
  1. Fresh Cassava
  2. Flour/cassava flour
  3. Seasonings to taste
  4. Grated onion and pepper

Cooking Instructions

30mins
  1. 1

    Wash the cassava,peel and grate until smooth

  2. 2

    Add seasonings and grated onion and pepper

  3. 3

    Pound in motar to make d paste sticky

  4. 4

    Shape with your palms and fry on a low heat till golden brown

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Comments

hamman adams
hamman adams @hammanadams
An amazing method, very simple. I was worried when at a point I realised most people are using Garrin-Kwaki as against fresh cassava. Thank you for sticking to the original method.

Written by

Ummee Rabee
Ummee Rabee @banaat_kitchen
on
Zaria
Flour Is Love Baking Is My Hobby Cooking Is Love Made Visible
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