First, rinse the tapioca pearls thoroughly with water 3-4 times and soak them for 4 hours. Heat oil in a pan over medium heat. Fry the peanuts first and remove them to a plate.

Peel and finely chop the potatoes, then rinse them. Add cumin seeds to the oil, then add the potatoes and let them become slightly crispy.

Drain all the water from the tapioca pearls and add them to the pan. Add black pepper, salt, sugar, and peanuts, then cover and let it cook for a while.

Transfer to a serving bowl and serve on a plate.