Wainar Rogo

Name: Wainar Rogo
Cuisine: Nigerian
Ingredients: Super soft cooked cassava; Salt per taste; cube Seasoning; Fresh scotch bonnet; Onion; Ajino (tho my grandma dint use ajino); Hot water about (1/4 cup) just for it to be less sticky; Garlic

khayrees Tasty bites @cook_14456829

#Jigawa

I’m feeling Nostalgic right now as I am writing this recipe with full of love and longing for my grandma. She’s such an amazing cook and baker I wish I could be as half as the good cook she is. Even tho I learned a lot of food, desserts from diff cuisines from her,this one in particular is among my best of traditional delicacies that I could never get enough of. So with out further ado let’s dive in and learn how to make this simple delish. #TeamTrees

khayrees Tasty bites @cook_14456829

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Ingredients

Super soft cooked cassava
Salt per taste
cubeSeasoning
Fresh scotch bonnet
Onion
Ajino (tho my grandma dint use ajino)
Hot water about (1/4 cup) just for it to be less sticky
Garlic

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Steps

1

Start my grating you’re garlic scotch bonnet and onions
2

Next pound the cassava till soft alternatively use your food processor. Drizzle the water in intervals when it start being sticky
3

Add the salt the grated veggies seasoning cube ajino and turn before shaking them in to mini patties about 1/2 inch thick (they’ll not be slightly crunchy if they’re too thick) or will not be well fried
4

Fried them till they look slightly crisp. Drain and serve with your amazing yaji