To make the cake, the cook peels the skin off a fresh cassava root, cuts it into 15cm lengths then soaks it in light salt-water for three hours. If the root is soaked for less than two hours, it will be bitter.
The soaked cassava roots were arranged in a steamer to cook over a big fire for 10 minutes then a small fire for another 10 minutes.
After steaming it is ground up and mixed with coconut juice and coconut threads plus several tablespoons of sugar, then put in a frame. The cake is as big as a child’s palm. After framing, the cake is then grilled.
The completed cake is yellow in colour, and is so tasty that none of us could stop enjoying it.
